Cape Brandy Tart (Aka Kath's Boozy Tart)
A community recipe by KathrineNot tested or verified by Nigella.com
Introduction
Think chopped dates, pecan nuts, brandy with some clotted cream on the side. The only person not to like this is my Mum (who hates brandy!) everyone else I know loves this.
Think chopped dates, pecan nuts, brandy with some clotted cream on the side. The only person not to like this is my Mum (who hates brandy!) everyone else I know loves this.
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Ingredients
Serves: 6
For the Tart
- 250 grams chopped dried dates
- 115 grams unsalted butter
- 200 grams granulated sugar
- 2 large eggs (beaten)
- 1 teaspoon bicarbonate of soda
- 150 millilitres boiling water
- 1 teaspoon baking powder
- ½ teaspoon salt
- 250 grams pecan nuts (chopped or walnuts)
- 240 grams self-raising flour
For the Syrup
- 250 grams caster sugar
- 190 millilitres water
- 1 teaspoon vanilla extract
- 1 pinch of salt
- 125 millilitres brandy
For the Tart
- 8⅚ ounces chopped dried dates
- 4 ounces unsalted butter
- 7 ounces granulated sugar
- 2 large eggs (beaten)
- 1 teaspoon baking soda
- 5 fluid ounces boiling water
- 1 teaspoon baking powder
- ½ teaspoon salt
- 8⅚ ounces pecan nuts (chopped or walnuts)
- 8½ ounces self-rising flour
For the Syrup
- 8⅚ ounces superfine sugar
- 7 fluid ounces water
- 1 teaspoon vanilla extract
- 1 pinch of salt
- 4 fluid ounces brandy
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Method
Cape Brandy Tart (Aka Kath's Boozy Tart) is a community recipe submitted by Kathrine and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
I should have said that the syrup has 15g butter in it.