To live for. An amazing blend of creamy custard with a sweet burst of fresh Medjool date in a crispy shell. Heard of Sydney’s viral Rockpool date tart? Here is a home-made inspired edition, portioned for entertaining or catering
Filling
6 egg yolks
60g caster sugar
600ml thicken cream
Vanilla with seeds
6 Medjool dates, pitted and cut in vertical halves
Tart shells
1 puff pastry sheet
Muffin pan, butter washed
Method
- In a mixer, whisk egg yolks and sugar until creamy and add the cream and vanilla
- Roll the puff pastry sheet into a tight log, cut into 12 pieces and flatten each piece to fill the muffin pan
- Press a half date into each tart
- Fill the the tarts*
- Bake in the combi steam oven at 190c (with 30% or low steam or V-ZUG professional bake for puff pastry) for about 30 mins or preferably, use your pizza setting (bottom heat + fan) in your standard oven, preheat at 190c, place the tray on the lowest level and bake for about 30 mins or until the pastry is done
Notes
Place the muffin pan in the fridge if the pastry appears overly soft prior to baking
- A full tart version with candy floss and pecans
One piece is never enough lol
