Easy Custard Tart with Date and cookie crust is the lushest tart you are likely to eat with an easy crumb crust. It is THE most luxurious, creamy delicious tart you could ever imagine.
Date Custard Tart with Cookie Crust
This is an easy Custard Tart with Date and a cookie crust because I know there are people out there that do not like making pastry. Yep, I know that, but it doesn’t make me loving pastry making any less. I find it hard to believe but I am willing to provide a recipe that by-passes the pastry bit. Just because I love you. This is based on the iconic date tart by Lorraine Godsmark
It is THE most luxurious, creamy delicious tart you could ever imagine. There is a good reason that it has been a top seller for both Lorraine and Rockpool Restaurant in Sydney for the past 20 years. It really will make you weak at the knees. Cook it gently and take it out of the oven before it sets firm. This can be made with gluten free rice cookies too.
You can have this luscious custard tart with dates without the task of making pastry, just use cookies!.
Easy Date Custard Tart with Cookie Crust
Ingredients
- 200 gm biscuits plain graham crackers or maries or rice cookies /gluten free biscuits
- 150 gm butter melted
- 2 teaspoon brown sugar
Filling
- 10 fresh dates 1/2'd and de seeded
- 500 cream (I used thickened cream. full fat thick
- 7 whole egg yolks large
- 40 gm caster sugar 2 Tablespoons
- 1 tsp vanilla
- 1/2 tsp nutmeg fresh grated
Instructions
- Preheat oven to 180 / 350 F). Prepare an 8 inch or 20 cm shallow loose bottomed cake tin
- Break up the biscuits in a food processor till very fine. Add the brown sugar and the melted butter. Pulse till combined.
- Push the crumbs into the tin making sure there are no gaps or splits where the custard can leak through. Push to the top of the tin.
- Bake the case at 180 C or ( 350 F) for 10 - 15 minutes till just starting to colour. Cool a little while making the custard
Turn the oven down to 150 C (300 F)
- Put the yolks, sugar,vanilla and cream into a processor and combine well. ( or whisk together)
- Line the base with cut dates cut side down in a circle around the outside and then continue till the case is full of them. Put the cake tin on a tray
- Pour the cream mixture into the tart case and grate over fresh nutmeg. Bake for approximately 50 minutes or until only just set. It will still be wobbly. Cool overnight in the fridge or just for a little while to firm
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ChgoJohn
My skills with a rolling pin are so bad that I cannot imagine attempting to make pastry dough of any kind. I would have bought some but your suggestion of crumbling cookies would work for me. I’ve not tried date custard before, either, but yours sure does look good in this tart pan! I think I need to find some dates and cookies. Thanks, Tania!
Celia
Looks delicious, Tania! And nostalgic, with that crumb crust – reminds me of old fashioned cheesecakes! 🙂
Victoria of Flavors of the Sun
This looks sooooo good. I adore dates and am always happy to find new ways to use them. Thanks for posting this, Tania.
Maureen | Orgasmic Chef
I use the Serious Eats pastry that you don’t have to wait to roll out. Easy peasy but chopped up cookies is even faster. This tart sounds wonderful. Looks amazing.
Joanne
That date custard sounds so intriguingly delicious to me!! What a fabulous dessert!
GourmetGetaways
What a gorgeously different custard tart!
Hubby loves custard tarts but I find custard with pastry too plain, this is the perfect compromise, a lovely crumb base with the addition of sweet and flavoursome dates!
Kari @ bite-sized thoughts
Oh goodness. I’d definitely make pastry for this!
nancy@jamjnr
Clever you! I’m a late comer to egg custard tarts – I don’t think these would last a night in the fridge…
Angie@Angie's Recipes
Adding dates to a rich creamy custard filling is new to me and I love the idea totally! The tart looks so inviting!
InTolerant Chef
Oh my oh my Tania! What a great idea for when you just can’t be bothered with pastry- so simple and delicious. I love a good wobble in my tarts 🙂 xox
Hotly Spiced
I love the look of this – big fan of custard! I also love the base – so easy! Love your pretty floral plate, too xx
Mimi
That looks beautiful and delicious!
Claire @ Claire K Creations
I don’t mind making pastry but I do love a cookie crust. Yum!
tasha
No one should be afraid of making pastry except ones hips. It’s all about finding a good and reliable recipe and practice. There is nothing quite like it, feeling that beautiful smooth surface before the blind bake, the satisfaction of pricking that beautiful base with a fork – the dread of watching the sides of the base shrink away, when you haven’t followed the directions entirely. I had my parents visit recently and it was illegal the amount of butter and pastry we consumed, my arteries may never recover. Thanks for the wonderful recipes.
MyKitchenStories
Hi Tasha I am totally with you. I love making pastry and eating pastry & I am a certified cake addict. There are a lot of people out there not confident enough to make pastry though….or just can’t find the love of it or spare the time, as we do. So I also understand that and I support any kind of cooking anyone is willing to do. easy or complex, you can find it here. Cheers to the butter!
Nancy/SpicieFoodie
I love custard and this tart has my name all over it. What a great recipe. Thanks for sharing Tania, hope you are having a great August!
JJ - 84thand3rd
I was wondering if anyone would do a cookie crust – this tart sounds brilliant! Thanks for joining 😀
Lisa the Gourmet Wog
Love the addition of dates in the custard, thanks for sharing such a easy and tasty treat! Yum
Christine @ Cooking Crusade
I just adore a good custard tart and I love this one with dates! Great idea pairing it with a cookie crust instead of pastry, I think I’d prefer it this way 😀
Monica @ Gastromony
Yummo!! This looks sooo good and I love the use of dates to mainly sweeten the filling.
Sophie - thestickyandsweet
Who has time to make pastry from scratch all the time? Cookies to the rescue! Thanks for joining the hop xo