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Sunday, 7 August 2011


Baking baking baking. That's all I do these days. This week alone I made about 3 batches of my brownies for various reasons. One of them being I was bored. I need to stop. Take a break. It's costing me my waistline.

But how can I when I make delicious stuff like this!!

No serious. I couldn't even eat much of this because I've been baking way too much my stomach can't handle it anymore. Regardless, this date and pecan tart is quite nice. My brother claimed it's probably up there in the top ten best things I've ever made just because it has the right balance of sweetness and nuttiness to it. I'm not a big fan of nuts in desserts but this was actually really nice. I'm actually not a big fan of nuts full stop. Exceptions apply. I know, I'm weird. You should see the reaction I get when I tell people I don't like cheese...

Guaranteed one small slice will leave you so full it will leave you wondering how much you actually ate =P.

Date and Pecan Tart

1 1/4 cups flour
1/2 cup unsalted butter, cut into 1/2 inch cubes
1/4 tsp salt
3-4 tbsp ice water

2 large eggs, separated
6 tbsp sugar
2 tbsp honey
1/2 tsp vanilla extract
1/8 tsp salt
2 tbsp flour
Pinch of baking soda
1 cup chopped Medjool dates
2/3 cups coarsely chopped pecans 

1. Pulse flour, butter and salt in food processor until resembles coarse breadcrumbs. Add 3 tbsp ice water and pulse till moist, adding more tsp if dry.

2. Gather dough into ball and shape into a disc, wrap with gladwrap and rest in fridge for at least 1 hour.

3. For the filling, whisk egg yolks, honey, sugar, vanilla, and salt in large bowl till thick. Beat in flour and baking soda, then dates and pecans.

4. Whisk egg white in separate bowl until peaks form. Add 2 tbsp sugar and beat till stiff but not dry.

5. Fold egg whites mixtures into date and pecan mixture in 3 additions.

6. Pre-heat oven to 220C (425F). Roll out dough onto floured surface and transfer to 9 inch tart pan, leaving 1/4 inch overhang. Freeze crust for 15 mins.

7. Line crust with baking paper and dried beans and blind bake for 20 minutes (until sides are set). Remove paper and beans and bake for further 15 minutes until golden - pierce with fork if crust bubbles.

8. Cool crust on rack and reduce oven temp to 165C (325F).

9. Spread filling in crust and bake for 40 minutes until filling is puffed, deep brown and just set in centre.

10. Cool tart on rack at least 30 mins. Serve warm or at room temp with whipped cream/vanilla ice cream =).

Seems like a long recipe eh! But actually its quite easy, and definitely well worth it =).

Enjoy =D xx


  1. DROOOOOLZ! I should stop coming to your blog before opening fast.
    Wish I could bake half as well as you. sigh! someday.

  2. Hahaha you are too kind! You should bake more often soon, it really isnt as hard as it looks :)


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