Brandy Tart
Indulge in the rich, nostalgic flavors of this delectable Brandy Tart, a dessert that’s as comforting as it is elegant. Featuring tender pitted dates softened in hot water, this tart is infused with a splash of brandy for a luxurious depth of flavor. Its golden-brown crust is baked to perfection, while a velvety brandy sauce made with heavy cream and butter cascades over the top, seeping into every crevice for a melt-in-your-mouth experience. Perfect for the holidays or any special occasion, this show-stopping tart takes just 20 minutes to prepare and is served warm with additional sauce or a scoop of vanilla ice cream. A decadent combination of textures and flavors, this Brandy Tart is sure to be a new family favorite.
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Recipe Information
Ingredients
- 250 grams Pitted dates
- 250 ml Hot water
- 1 teaspoon Baking soda
- 125 grams Butter
- 200 grams Brown sugar
- 2 large Eggs
- 250 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 60 ml Brandy
- 250 ml Heavy cream
- 100 grams Granulated sugar (for sauce)
- 50 grams Butter (for sauce)
- 30 ml Brandy (for sauce)
Instructions
Preheat your oven to 180°C (350°F) and grease a 23-cm (9-inch) tart or pie dish.
Chop the pitted dates into smaller pieces and place them in a large bowl. Pour the hot water over the dates and stir in the baking soda. Let the mixture sit to soften the dates for about 10 minutes.
In a separate bowl, cream together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Sift together the all-purpose flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, alternating with the softened date mixture.
Stir in the brandy until fully incorporated, and pour the batter into the prepared tart dish.
Bake in the preheated oven for 30–35 minutes or until the tart is golden brown and a skewer inserted into the center comes out clean.
While the tart is baking, prepare the sauce. In a small saucepan, heat the heavy cream, granulated sugar, and butter over medium heat until the sugar dissolves and the mixture thickens slightly, about 5–7 minutes.
Stir the brandy into the sauce and cook for 1–2 more minutes. Remove from heat and set aside.
Once the tart is baked, remove it from the oven and let it cool slightly. While it is still warm, poke small holes across the surface with a skewer and pour some of the brandy sauce over the tart to soak in.
Serve warm or at room temperature with additional brandy sauce drizzled over each slice. Optionally, pair it with a dollop of whipped cream or vanilla ice cream for added indulgence.
Nutrition Facts
Calories |
4163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.4 g | 163% | |
| Saturated Fat | 76.4 g | 382% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 361 mg | 120% | |
| Sodium | 2417 mg | 105% | |
| Total Carbohydrate | 677.5 g | 246% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 460.8 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 401 mg | 31% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2288 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
