Dates Tart
by Hetal Kamdar
Ingredients
- FOR APPX 10-INCH SPRING FORM CAKE PAN-
- 2 cups Black seedless dates
- 1 1/2 cups Rolled Oats
- 20-25 appx Digestive biscuits
- 2 tbsp Honey or agave syrup
- 1 1/2 tbsp Unsalted butter or Sunflower oil
- 500 grams Dark chocolate
- 200 ml Fresh cream
- Ingredients for Caramelized pecan nuts-
- 1/2 cup Chopped pecan nuts
- 2 tbsp Brown sugar preferably
- 2 tbsp Butter
Step 1 of 8
Place dates, oats, and digestive biscuits in a food processor or a blender and blend till it’s coarsely mixed.
Step 2 of 8
Remove it in a bowl and add honey, butter or oil and mix well. If it looks a little dry then add little butter.
Step 3 of 8
Grease the tart pan with butter and pour the above crust mixture into the tart pan and press it lightly till it is evenly spread. Refrigerate this tart base for 2 hours till it is nicely firm.
Step 4 of 8
Heat the cream in a pan on medium heat and bring it to a boil. Switch off the gas and add the chocolate pieces and leave the pan for 1 minute.
Step 5 of 8
Now mix very gently till all the chocolate has melted in the cream and a creamy ganache is formed.
Step 6 of 8
Pour this ganache on the Dates and Oats crust and set in the refrigerator for an hour to set.
Step 7 of 8
Heat a small nonstick pan over medium heat and add sugar, butter, and pecan nuts.
Step 8 of 8
Heat over medium heat for 3-4 minutes, stirring frequently so that the mixture doesn't burn especially towards the end.
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