Date & Custard Tart

Back in the days of long boozy lunches when I worked in the corporate world, I had the pleasure of dining at the iconic Rockpool restaurant in the Rocks. I can’t remember what I had as a main meal, but I still remember clearly what I had for dessert. And it was Lorraine Godsmark’s famous Date & Custard Tart.

The Rockpool Date Tart was made using fresh dates with a short crust and a silky custard on top. Now, the last time I saw and tried fresh dates was when I visited Iran. Although not as sweet as the dried varieties, fresh dates are sweet enough that we were eating them as a sweetener to go with tea. I haven’t seen any fresh dates in the fruit markets in Sydney, but it’s not enough to deter me from making a date tart because you can easily find dried dates nowadays. It may not be exactly like the one from Rockpool, but it’s good enough for me. I like to call this the summer version of the sticky date caramel pudding.

What you need to make Date & Custard Tart

This tart has a shortcrust base, a date layer with the silky golden caramel custard. Surprisingly it has only a few ingredients and very easy to make if you use pre made short crust pastry.

• Short Crust Pastry -I use Careme Brand Vanilla Short Crust pastry, thawed. You can use any brand you like or you can make your own. For one tart, I don’t bother making my own pastry shell.
• Pitted Dates -No need to chop up the dates as they become mushy when cooked with baking soda.
• Condensed Milk -I’ve tried making this with cream, but I find condensed milk gives a richer consistency.
• Vanilla Paste or essence ,Baking Soda
• Egg Yolks
• Chopped Chocolate Honeycomb Bar to decorate, if you wish. The honeycomb adds a surprise crunch to the silky tart.
• Tart tin with removable bottom- 23 cm round tart tin Or 34 x 10 cm rectangular tart tin

How to make it…

• Line the tart tin with short crust pastry making sure to push down around the edges. Trim around the edges to remove excess pastry. Place in the freezer to chill for 20 minutes.

• Meanwhile, place pitted dates and baking soda into a small saucepan. Add water to cover and bring to boiling. Lower heat and cook until dates are soft and most of the liquid has been absorbed. Set aside to cool, then use a fork to mash the cooked dates.
• Remove tart tin from the freezer and line with baking paper. Fill baking paper with rice or baking beans. Place tart tin in another baking tray for easier handling. Bake in a preheated 180°C oven for about 20 minutes. Remove tart shell from the oven then carefully remove the baking weights and set aside for future use.
• Use a teaspoon or a small offset spatula to spread the date filling evenly on the base of the tart.
  
• Whisk egg yolks, vanilla paste and condensed milk together until smooth. Strain half of the mix onto the tart shell over the date filling.
• Turn down the oven to 160°C and place the baking tray with the tart in the oven. Carefully pour the rest of the custard mix to fill tart. Close oven door and bake for 30 minutes or until the custard is set but still jiggly in the middle.
• Cool to room temperature before serving and garnish with chopped chocolate honeycomb.

Date & Custard Tart

Recipe by Lola Adele

0.0 from 0 votes

Course: DessertCuisine: GlobalDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

1

hour 

Date & Custard Tart

Ingredients

• 1 x 375g sheet short crust pastry, thawed

• 4 egg yolks

• 2 teaspoon vanilla paste
  

• 1 x 395g condensed milk

• 150g pitted dates

• 1/4 teaspoon baking soda

• Chocolate honey comb bar and sugar pearls, for garnish optional

Directions

• Unroll the pastry then carefully lay it out to cover the tart tin you are using. Gently push the pastry into the base and sides of the tin. Trim the edges evenly with a sharp knife then place into the freezer to chill for 20 minutes.
• Preheat oven to 180°C .
• Meanwhile, place the pitted dates and baking soda on a small saucepan. Add enough water to cover the dates and cook over medium heat until boiling. Lower heat and cook a few minutes more until dates are mushy and most of the water is absorbed. Take saucepan off the heat, then use a fork to mash the dates and ensure there are no pits.
• Take the pastry lined tin from the freezer. Line chilled pastry with baking paper. Enough to cover the whole pastry). Then fill with rice or baking weights,
• Bake blind for 20 minutes. Take pastry out of the oven and carefully remove the baking paper and the baking weights used. Set aside baking weights for future use.
• Use a teaspoon or a small offset spatula to spread the mashed dates evenly onto the pastry.
• Whisk egg yolks , condensed milk and vanilla together until smooth.
• Place the baked tart shell into a baking tray( to catch drips and for easier handling). Pour half of egg yolk milk mixture over the dates. Place the baking tin inside the oven and carefully pour the rest of the custard into the tart until filled up. Close oven door.
• Reduce temperature to 160°c and bake tart for 30 minutes or until it’s set but the middle is still wobbly.
• Cool to room temperature and garnish with chopped chocolate honeycomb if desired.
• Store covered in the fridge but bring to room temperature before serving.