Ingredients
Pastry:
- 500ml Flour
- 115g Butter
- 60g Caster Sugar
- 2ea. Egg Yolks
- 25ml Cold Water
- 5ml Vanilla Essence
Filling:
- 4ea. Eggs
- 125ml Brown Sugar
- 120g Butter
- 125ml Golden Syrup
- 125ml Maple Syrup
- 5ml Vanilla
- 5ml Salt
- 375ml Medjool Dates
- 500ml Walnuts Whole
- 1ea. Zest Of Orange
- 1ea. Zest Of Lime
Presentation:
- 500ml Greek Full Fat Yogurt
- 1ea. Zest Of Orange
- 1ea. Zest Of Lime
Garnish:
- 3ea. Oranges
- 500ml Sugar
- 500ml Water
Preparation method
Pastry:
- Using a food processor work butter into the flour
- Add egg yolks and sugar and blitz- don’t over work
- Add enough water to form dough
- Roll pastry to 3-4 mm thickness
- Line a 23cm flan tin
Filling:
- Preheat the oven to 200°C
- Melt the butter and syrup together
- Add the brown sugar and cool
- Beat the eggs, add to the butter with the salt, vanilla and zest
- Arrange the dates and nuts onto the pastry base
- Carefully pour over the egg mixture
- Bake for 20 min lower the heat to 180°C and bake a further 20 min
Presentation:
- Mix the yogurt and zest and present on the side with the tart
Garnish:
- Wash and slice orange
- Boil, simmer orange slices in sugar and water
- Drain and use to garnish