Date Souffle Tarts

1. 1

   Preheat the oven to 375u00b0F. Roll pastry out thinly on floured work surface. Cut out six 4 1/2-inch rounds using a biscuit cutter. Line six 3-inch tartlet pans with pastry rounds. Prick bottoms lightly with a fork and refrigerate for 15 mins. Bake for 6-8 mins, until pale golden. Cool.

2. 2

   Meanwhile, beat egg yolks and granulated sugar in large bowl with an electric mixer until thick and pale. Mix in flour. Bring milk to a boil in a small saucepan. Pour into egg yolk mixture, stirring well. Add vanilla and return to saucepan. Cook gently, stirring, until thickened. Pour into a large bowl. Stir occasionally until custard is lukewarm.

3. 3

   Increase oven temperature to 400u00b0F. Beat egg whites in medium bowl with electric mixer until firm peaks form. Fold gently into custard. Pour into prepared tart pans. Arrange date halves on filling.

4. 4

   Bake for 15-20 mins, until golden. Dust with sifted powdered sugar. Serve warm or cooled.

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