Name: Sticky Date and Chocolate Tart with Butterscotch Sauce
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 8
Ingredients: 125g cold unsalted butter, chopped; 1½ cups plain four; ¼ cup firmly packed brown sugar; 1 egg; FILLING; 1½ cups chopped pitted dates (275g); 100g unsalted butter, chopped; ½ cup firmly packed brown sugar; 1 tsp bicarbonate of soda; 1 cup self-raising four; 1 egg, lightly beaten; 150g dark cooking chocolate, chopped; Vanilla ice-cream, to serve; BUTTERSCOTCH SAUCE; 1 cup firmly packed brown sugar; 300ml carton pure cream; 100g unsalted butter, chopped

Sticky Date and Chocolate Tart with Butterscotch Sauce

An irresistible twist on an all-time fave!

Serves 8

Makes 1 tart

Prep

15M

Cook

1H 30M

Resting

10H

Total

1H 45M

Skip to Recipe

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

125g cold unsalted butter, chopped

1½ cups plain four

¼ cup firmly packed brown sugar

1 egg

FILLING

1½ cups chopped pitted dates (275g)

100g unsalted butter, chopped

½ cup firmly packed brown sugar

1 tsp bicarbonate of soda

1 cup self-raising four

1 egg, lightly beaten

150g dark cooking chocolate, chopped

Vanilla ice-cream, to serve

BUTTERSCOTCH SAUCE

1 cup firmly packed brown sugar

300ml carton pure cream

100g unsalted butter, chopped

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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