Date and Almond Tart

THIS dessert is our family favourites. A slice of goodness with a cup of tea is such a bliss. The entire house smells divine when they are into oven.

I decided to go for a biscuit crust/base. I adore the flavour of digestive biscuits, and they work remarkably well with all sorts of different fillings. My Date and Almond Tart is a good example of this! I also love how the crust looks with the contrast on the filling.. but we all know that's just a bonus.

It’s not really about looks when it comes to food. Sure, it does help if something looks delicious, and I find that the more delicious a recipe the more of you will look at the recipe, but seriously… when I bake at home for myself, I don’t faff about with it at all. It’s ALL about taste to me!

I really hope you guys will love this recipe as it is DEFINITELY one of my favourites – let me know how you get on! I will go make another one and eat it all by myself. ;)

INGREDIENTS

Biscuit Crust 2x 154g Pack digestive biscuits 100g Unsalted Butter

Filling 1cup Dates 1/2 cup Almonds (peeled and grounded)

1/8 tsp cardamom powder 1/4 tsp rose essence

397g condensed mik (1 tin)

160g fresh cream (1 tin)

3 eggs

Method

1) For the Crust – Using a food processor, blitz all of the biscuits to a fine crumb, and mix in the melted butter. Press this into the sides and base of a 23cm Tart/Pie/Flan tin (mine was 3cm deep). It might be easier to use your hands and fingers for this! Make sure that the side parts are thick enough to hold once removed. Refrigerate for now.

2) For the Date & Almond filling – In a large bowl add in the eggs one at a time and then whisk nicely, add in the cream, condensed milk, rose essence, cardamom powder and mix well. Then pit the dates and chop them up and put into the egg mixture along with the grounded almonds.

3) Once the filling is ready pour the mixture into the biscuit base crust and bake for 30 minutes or until cooked in the centre (check if it's cooked in the centre using a toothpick).

4) Let the tart cool down, Carefully remove from the tin, and enjoy!