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Sticky Date and Chocolate Tart with Butterscotch Sauce

An irresistible twist on an all-time fave!
Date and Chocolate Tart with Butterscotch SauceNew Idea
8
1 tart
15M
1H 30M
10H
1H 45M

TIP: Tart and sauce can be made one day ahead. Store tart in an airtight container at room temperature. Store sauce in the fridge. Reheat tart and sauce to serve.

Ingredients

FILLING
BUTTERSCOTCH SAUCE

Method

Step 1

Lightly grease a deep, fluted 23cm round, loose-based pie tin.

Step 2

Process butter, flour and sugar in a food processor to form fine crumbs. With motor operating, add egg and water (2-4 tsps) to form a ball. Cover and refrigerate for 30 minutes.

Step 3

To make filling, stir dates, butter, sugar and 1 cup water in a large saucepan over a medium to high heat until boiling. Simmer for 7 minutes, or until dates are soft. Stir in soda. Transfer to a large bowl. Cool.

Step 4

Roll out pastry between two sheets of baking paper until large enough to line tin, about 1cm thick. Ease pastry into tin. Trim edge. Pinch pastry against side of tin to extend about ½cm above edge. Refrigerate for 30 minutes. Cover with baking paper. Fill with dried beans or rice.

Step 5

Cook in a moderate oven (180C) for 20 minutes. Remove paper and beans. Cook for a further 10 minutes, or until lightly browned. Cool.

Step 6

Stir flour and egg into date mixture, then stir in chocolate. Spoon into pastry shell. Cook in a moderate oven (180C) for about 45 minutes, or until filling is set.

Step 7

To make sauce, stir all ingredients in a medium saucepan over a low heat until sugar is dissolved. Bring to boil. Boil, stirring occasionally, for about 10 minutes, or until slightly thickened.

Step 8

Serve warm tart with warm sauce and ice-cream.

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