Baking

Hazelnut and date tart

This hazelnut and date tart tastes as impressive as it looks. It's a magnificent dessert that is only enhanced by its accompaniment of sweet, sesame cream.
hazelnut and date tart
8
35M
35M
1H 10M

Ingredients

Sesame cream

Method

Hazelnut and date tart

1.Preheat oven to 200°C.
2.Line greased 24cm-round loose-based flan tin with pastry; press into base and sides, trim edge. Refrigerate 30 minutes.
3.In a small bowl, meanwhile, beat butter, sugar and rind with electric mixer until combined. Beat in eggs, one at a time. Stir in ground hazelnuts, flour and cinnamon.
4.Spread hazelnut filling into pastry case; top with dates. Bake about 35 minutes or until firm. Brush hot tart with half the honey. Cool in tin.
5.Meanwhile, make sesame cream.
6.Serve tart drizzled with remaining honey; top with sesame cream.

Sesame cream

7.In a small bowl, beat cream and sugar with electric mixer until soft peaks form; fold in remaining ingredients.

It is fine to use 1 x 300ml container of thickened cream for this recipe. You can use ready-ground almonds (also known as almond meal), available from supermarkets and health-food stores, rather than grinding your own hazelnuts. Black sesame seeds are available from specialty spice shops.

Note

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