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1
Place flour, butter and brown sugar in a food processor. Pulse until mixture resembles breadcrumbs. With motor running, add yolk and 2 tsp ice-cold water to make a dough. Turn onto a lightly floured surface. Knead lightly into a smooth ball. Wrap in plastic wrap and refrigerate 30 mins.
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2
Preheat the oven to 350u00b0F. Lightly grease eight 3-inch fluted tart pans with removable bottoms.
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3
Divide pastry into 8 pieces. Roll out on a lightly floured surface to 5-inch rounds. Press into prepared pans, trimming edges. Refrigerate 30 mins.
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4
Place tart pans on a baking pan. Place a piece of parchment paper into each tart pan. Fill with dried beans or pie weights. Bake 10-12 mins. Remove paper and weights. Bake 5-6 mins. Cool.
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5
Meanwhile, for the filling, place dates and 1/3 cup water in a small saucepan on high heat. Bring to a boil. Remove from heat; mash and cool.
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6
Process pecans and powdered sugar in a food processor until finely chopped.
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7
Beat butter in a large bowl with an electric mixer until creamy. Beat in pecan mixture. Add eggs and yolk, beating to combine. Fold in flour with date mixture. Spoon into tart crusts. Bake 12-15 mins until firm. Cool in a wire rack.
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8
Meanwhile, for the sauce, stir all ingredients in a small saucepan on medium heat until boiling. Boil 1-2 mins, to thicken slightly. Serve tarts topped with ice cream and sauce.
