Date And Tea Tart Recipe

Name: Date And Tea Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 75 g plain flour; 125 g butter, chilled, chopped; 2 tbsp sugar; 2 tbsp chilled water; -1 None Date and tea tart; 140 g chopped dates, plus 50g extra, to serve; 125 ml boiling water; None None 1 earl grey teabag; 180 ml double cream, plus extra, whipped, to serve; 380 g can caramel top'n'fill; 1 large egg, lightly beaten

Servings: persons

1
Preheat oven to moderate, 180u00b0C./ 160u00b0C. fan. Gas mark 4. Lightly grease a 12 x 35cm rectangular flan pan with a removable base.
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.
3
Roll out pastry between 2 sheets baking paper until 3mm thick. Ease into pan, trimming edges. Chill 15 minutes.
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.
5
Meanwhile, in a small heatproof jug, combine dates, boiling water and teabag. Steep, 10 minutes. Discard teabag and using a fork, mash dates.
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.
7
Place flan pan on an oven tray. Spread date mixture over base. Carefully pour caramel mixture over. Bake 25-30 minutes, until firm.
8
Allow tart to cool in pan before removing. Serve topped with extra whipped cream and extra dates.

789

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 75 g plain flour, 125 g butter, chilled, chopped, 2 tbsp sugar, 2 tbsp chilled water, and more.

Yes, Date And Tea Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Date And Tea Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions