| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Femina, Femina3, Sweet succe |
6 |
servings |
INGREDIENTS
| 120 |
g |
Flour |
| 60 |
g |
Butter |
| 1 |
|
Egg yolk |
| 2 |
tb |
Chilled water; up to 3 (30 ml. to |
|
|
; 45 ml.) |
| 6 |
|
Dates |
| 3 |
tb |
Milk; (45 ml.) |
| 4 |
tb |
Butter; (60 g.) |
| 4 |
tb |
Sugar; (60 g.) |
| 1 |
|
Egg; beaten |
| 30 |
g |
Flour |
| 30 |
g |
Crushed walnuts |
|
|
A little fresh cream for decoration |
|
|
A few walnuts; sliced, for |
|
|
; decoration |
INSTRUCTIONS
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.
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