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1
Preheat oven to moderate, 180u00b0C./ 160u00b0C. fan. Gas mark 4. Lightly grease a 12 x 35cm rectangular flan pan with a removable base.
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2
To make the pastry, combine flour, butter and sugar in a food processor. Pulse until fine crumbs form. Add water and pulse until mixture forms a ball. Remove and shape into disc. Wrap in plastic wrap. Chill, 20 minutes.
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3
Roll out pastry between 2 sheets baking paper until 3mm thick. Ease into pan, trimming edges. Chill 15 minutes.
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4
Cover pastry with pastry weights (or rice) and bake 10-15 minutes. Remove paper and weights. Bake a further 10 minutes, until lightly golden.
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5
Meanwhile, in a small heatproof jug, combine dates, boiling water and teabag. Steep, 10 minutes. Discard teabag and using a fork, mash dates.
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6
In a medium saucepan, heat cream until boiling point is reached (do not boil). Cool slightly. In a medium bowl, whisk caramel and egg together. Gradually whisk in cream.
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7
Place flan pan on an oven tray. Spread date mixture over base. Carefully pour caramel mixture over. Bake 25-30 minutes, until firm.
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8
Allow tart to cool in pan before removing. Serve topped with extra whipped cream and extra dates.
