Ingredients (serves 2)
¼ cup caster sugar
2 tablespoon plain flour
¼ vanilla bean, seeds scraped
Apple & Date Filling
1 granny smith apple, peeled, cored, cut into 8 wedges
4 fresh dates, chopped
¼ cup caster sugar
¼ teaspoon cinnamon
½ cup biscuit crumbs (milk arrowroot)
Icing sugar for dusting
¼ cup pecans, roasted
Vanilla bean ice-cream (store bought)*
½ cup cream, whipped
- Using an electric mixer, in a bowl beat egg and sugar until thick and pale. Add flour and mix until combined, set aside. In a saucepan melt butter over high heat until butter is foamy and is golden brown in colour. Strain through a fine sieve to remove sediment and mix into the egg mixture until combined. Add vanilla and stir to combine, cover and place in the fridge to cool and firm.
- For the apple and date filling, melt butter in a pan over medium high heat and lay apple slices in a single layer. Turn to coat, then add sugar, cinnamon and brandy. Cook for 1-2 minutes turning apples. Add dates and cook for further 1-2 minutes or until apples are just tender. Remove from heat and set aside.
- Preheat the oven to 180°C (350°F). For the base, melt butter and combine with biscuit crumbs. Press divided crumb mixture in the base of 2 x (1.5 x 4.5 inch) mini spring form cake pans. Top with divided apple filling and spoon divided egg mixture on top. Place on a tray and bake for 15 minutes. Reduce oven temperature to 160°C (325°F) and bake for a further 5 minutes or until golden. Remove from the oven to cool. Once cool carefully remove tarts from pans and cut the middle section of the tart as a slice to serve and dust with icing sugar (the other ends can be eaten the next day). If preparing the day before, store in an air tight container. Remove from the fridge a couple hours before serving to reach room temperature or you can warm the slices in the microwave if desired.
- Place pecans on a baking tray and roast for 5 minutes or until golden, remove from oven and cool.
Place the apple and date slice in the middle of 2 serving plates and quenelle or spoon a dollop of whipped cream on top of the tart. Place ice-cream near the tart and top with halved pecans and garnish with mint and serve.
This recipe can be made the day before and there is extra slices to enjoy the next day!