RSA Tipsy Tart

Name: RSA Tipsy Tart
Total time: 3000 s
Yield: 6 Servings
Cuisine: British
Ingredients: 250 g pitted dates; 1 tsp bicarbonate of soda; 1 cup boiling water; 125 g butter; 185 g sugar; 2 eggs; 375 g plain flour; 2 tsp baking powder; 1/4 tsp salt; 80 g walnuts (few extra for on top); 250 g sugar; 250 ml boiling water; 1 Tbsp butter; 125 ml brandy; 1 tsp vanilla (1 pod)

rsa_food @south_africa

South African Tipsy Tart (Cape brandy tart) is a rich, sweet and sticky pudding! It is wonderful hot/cold with custard or cream or in my opinion more KWV 10 brandy!
#MyCookbook #mycookbook #rsa_food

rsa_food @south_africa

South African Tipsy Tart (Cape brandy tart) is a rich, sweet and sticky pudding! It is wonderful hot/cold with custard or cream or in my opinion more KWV 10 brandy!
#MyCookbook #mycookbook #rsa_food

Saved

Ingredients

50 minutes

6 Servings

250 gpitted dates
1 tspbicarbonate of soda
1 cupboiling water
125 gbutter
185 gsugar
2eggs
375 gplain flour
2 tspbaking powder
1/4 tspsalt
80 gwalnuts (few extra for on top)
Syrup
250 gsugar
250 mlboiling water
1 Tbspbutter
125 mlbrandy
1 tspvanilla (1 pod)

Saved

Steps

50 minutes

1

Preheat oven to 180’C
2

In a deep bowl mix bicarbonate with boiling water and add dates to soften and rest for 10 minutes.
3

In a mixing bowl mix butter and sugar until fluffy. Add eggs and salt and mix.
4

Sieve flour to mixture and fold in. Add nuts.
5

Add dates as well as the liquid and gently fold into mixture.
6

Pour into rectangular glass dish that has been greased and rest for 5 minutes.
7

Decorate the top of the tart with a few looses walnuts and bake for 50 minutes.
8

Make the syrup. Melt the sugar on a high temperature stirring. Once the sugar is golden add the butter. Carefully add water to the caramelised sugar as it would be dangerously hot. Once the caramel has melted into the water and the sugar has dissolved take off the heat and add vanilla and brandy stirring and pouring over the tart whilst it is still hot. It will soak in.
9

Enjoy