Date and walnut delights
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 120 | grams | Flour |
| 60 | grams | Butter |
| 1 | Egg yolk | |
| 2 | tablespoons | Chilled water; up to 3 (30 ml. to |
| ; 45 ml.) | ||
| 6 | Dates | |
| 3 | tablespoons | Milk; (45 ml.) |
| 4 | tablespoons | Butter; (60 g.) |
| 4 | tablespoons | Sugar; (60 g.) |
| 1 | Egg; beaten | |
| 30 | grams | Flour |
| 30 | grams | Crushed walnuts |
| A little fresh cream for decoration | ||
| A few walnuts; sliced, for | ||
| ; decoration | ||
Directions
FOR THE SHORT CRUST PASTRY
FOR THE FILLING
PREPARE short crust pastry as given in the Apricot Amber recipe (see last recipe). Roll out and cut into five cm discs. Line 12 tart cases with these discs and chill in the refrigerator.
To prepare the filling: Soak dates overnight in milk, de-stone and blend in a mixie. Beat butter and sugar till fluffy. Mix in the well beaten egg and the date paste. Lastly, fold in the flour and crushed walnuts. Spoon the mixture into the prepared tart cases and bake in a pre heated oven for 15 to 20 minutes or till done.
To serve: Beat up fresh cream with a little sugar and pipe rosettes over the tarts and decorate with walnuts.
Converted by MC_Buster.
NOTES : Small tart cakes with dates and walnuts Converted by MM_Buster v2.0l.