Date and pecan nut tipsy tart


Caity and Tipsy Tart


  •  1 cup chopped dates
  • 125 g melted butter
  • 1 tsp bicarb
  • 1 cup boiling water
  • ¾ cup sugar (or less)
  • 1 egg
  • 1 ¼ cups flour
  • 1 tsp salt
  • ¼ tsp baking powder
  • ½ cup chopped Pecan nuts (Keep an extra 12 to decorate)



 Mix dates and butter in a large bowl and sprinkle with bicarb.

Pour the boiling water over this and stir.

In a separate mixing bowl, beat the sugar and the eggs.

Add the dry ingredients and mix well.

Finely add the date mixture and the nuts and stir again.

Pour into a greased pie dish.

Bake at 375 (180) for ½ hour

Brandy and orange syrup

Boil 1 ½ cups sugar and 1 ½ cups water together for 6 mins

Add 1 teaspoon vanilla essence; ¼ cup Brandy, 1/4 cup orange juice and 1 Tbsp butter.

Pour hot syrup over the hot cake and allow to cool.

Decorate with nuts and serve with whipped cream or Crème Anglaise.


Tipsy Tart


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