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1
Preheat the oven to 350F (175C).
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2
In a medium bowl, whisk together the egg yolks, brown sugar, butter, cream or milk, flour, ginger, and salt until smooth.
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3
Stir in the date pieces and Brazil nuts until combined.
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4
Set the prebaked tart shell on a baking sheet and pour in the filling.
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5
Bake the tart on the baking sheet until the top is uniformly deep brown and the filling is set (it shouldnt jiggle when you gently shake the tart), 35 to 40 minutes.
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6
Let cool completely.
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7
Remove the tart pan sides by setting the tart on an overturned bowl or other tall, wide surface (a large can of tomatoes works well).
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8
Gently press down on the outer ring and let the ring fall to the countertop.
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9
Set the tart on a flat surface.
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10
Release the tart from the pan bottom by sliding the blade of a knife between the crust and the pan bottom, then slip the tart onto a serving plate.
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11
(If it doesnt release cleanly, simply serve the tart on the pan bottom.)
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12
Serve with whipped cream (page 239) or a drizzle of Bittersweet Chocolate Sauce (page 243) spiked with rum.
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13
The filling can be made up to 4 days in advance and refrigerated.
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14
To add coconut flavor to this tart, substitute 1 1/2 cups (340 g) softened or grated palm sugar (available in Asian markets) for the brown sugar and replace the cream or whole milk with Thai coconut milk.
