Easy Date Custard Tart with Cookie Crust
Skip the pastry making with this delicious creamy date tart with a lovely cookie crumb crust. This recipe uses Australian Cup measurements.
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