Recipe Description
These sweet tarts will take you high up the popularity chart. This recipe was first published in Amy Beh’s column, Cook’s Nook.
This recipe is best with
Recipe Ingredient
- Shortcrust pastry
- 150g plain flour
- 1/8tsp salt
- 90g cold butterdiced
- 35ml ice-cold water
- 1tsp lime juice
- Filling
- 60g red datesseeded
- 100g dried longan flesh
- 160ml lukewarm water
- 40g soft brown sugar
- 1/2tsp salt
Instructions
- Soak the red dates and dried longan in the lukewarm water for 30 minutes. Place mixture into a food processor and blend into a coarse paste.
- Transfer the mixture into a nonstick saucepan and cook over medium-low heat, stirring constantly. Add in soft brown sugar and salt. Cook until mixture thickens. Dish out and set aside to cool completely.
- Sift flour into a mixing bowl and add salt. Add butter and cut into the flour with a pastry cutter or work with the fingers until mixture resembles breadcrumbs.
- Make a well in the centre and add in water and lime juice. Mix to a firm dough then wrap the pastry in cling film and chill for about 20 minutes.
- Roll out the pastry between 2 sheets of plastic wrap and cut into small rounds to fit your mini tart moulds. Press pastry carefully into the mould and trim the edges.
- Prick the base of the pastry with a fork and chill in the refrigerator for 10 minutes before baking.
- To bake, preheat oven at 190°C. Bake the tart cases for 10-15 minutes, until crisp and golden.
- Remove from the oven and allow to cool. Unmould the pastry cases.
- Spoon red dates jam into the pastry cases and serve.
To make filling:
For the pastry:
To finish:
