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)


  1. Mix dates and butter in a large bowl and sprinkle with bicarb.
  2. Pour the boiling water over this and stir.
  3. In a separate mixing bowl, beat the sugar and the eggs.
  4. Add the dry ingredients and mix well.
  5. Finely add the date mixture and the nuts and stir again.
  6. Pour into a greased pie dish.
  7. Bake at 375 (180) for ½ hour

Brandy and orange syrup

  1. Boil 1 ½ cups sugar and 1 ½ cups water together for 6 mins
  2. Add 1 teaspoon vanilla essence; ¼ cup Brandy, 1/4 cup orange juice and 1 Tbsp butter.
  3. Pour hot syrup over the hot cake and allow to cool.
  4. Decorate with nuts and serve with whipped cream or Crème Anglaise.

Tipsy Tart



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