Fresh Date Tart
A creamy tart with a buttery biscuit crust, silky cream cheese filling, and a luscious fresh date caramel topping.
Ingredients
Crust
300 g biscuits
75 g butter, browned
Filling
1/3 cup brown sugar
250 g cream cheese
2 eggs
vanilla
1 cup whipping cream
1 cup milk
2 tbsp corn starch
Topping
2/3 cup whipping cream, whipped to medium peaks
50 g butter
1/4 cup brown sugar
1/4 cup whipping cream
200 g pitted & peeled fresh dates
Method
Preheat the oven to 180ºC/350ºF.
Crust
In a saucepan, add the butter and allow the milk solids to brown.
In a food processor, add the biscuits and blend until fine.
Add the browned butter into the food processor and blend till combined.
Press into a 9” tart pan. Refrigerate.
Filling
In a food processor, blend the brown sugar and cream cheese.
Add the eggs, vanilla, whipping cream, milk, and cornstarch. Blend until smooth.
Strain on the chilled tart.
Bake for 35-40 minutes, it should still be jiggly in the center.
Allow to cool before refrigerating for at least 2 hours.
Topping
In a saucepan, melt the butter, brown sugar, and whipping cream. Add the fresh dates. Allow to cool.
Top the tart with the whipped cream and fresh date caramel.
