Prepared Almond & Date Tart

Preared Alnond &Date Tart

Prepared Almond & Date Tart

Fixings

85g digestive rolls

175g spread, room temperature, cleaved

100g caster sugar

25g plain flour

1 tsp preparing powder

100g ground almonds

3 eggs

100g dates, ideally Medjool, stoned and generally hacked

25g whitened almonds, generally hacked

To serve

icing sugar, for cleaning

coagulated or pouring cream

Strategy

High temperature broiler to 180c/fan 160c/gas 4. Gently spread and flour a 23-25cm fluted flan dish or tin (not detached bottomed). Pulverize a large portion of the digestive bread rolls with a moving pin. Cream the spread and sugar in a sustenance processor until light and cushy, 2-3 mins, scratching down the sides partly through. Include the flour, preparing powder, ground almonds and squashed digestive scones, alongside the eggs, then process again just until smooth. Exchange the mix to a dish.

Break the staying digestive bread rolls into thick pieces, (see step 1, left). Blend them into the mixs tep (2) alongside the slashed dates and almonds. Spoon the mix into the flan dish. Prepare for 25-30 mins until brilliant and the tart is simply starting to set out far from the sides.

Expel the tart from the broiler and abandon it to cool a bit, before tidying over icing sugar. Serve warm with cream.