Rockpool Date Tart

Rockpool Date Tart

• 14 Dec 2009

I've been clipping recipes from magazines since I was 12 and they're squirrelled all over the place. This clipping has been in my file for a long time now as it must be at least 15 years since I last baked the tart. I read somewhere that the date tart has returned to the Rockpool menu after many years absence.

It's a simple tart in many ways but complex in others. The filling contains just a few ingredients  - eggs, sugar, cream and a vanilla bean  - but it makes for a very rich custard. If you've ever eaten custard tarts at yum cha, it's quite a similar taste. 

The date is a bit of a surprise but it really works. I also think the tart would work equally well with prunes soaked in brandy or tea. The Rockpool Date Tart is a magnificent creation but it's not an every day dessert. It's best reserved for a special occasion.

Here's the recipe from the clipping and a video from a former Rockpool pastry chef demonstrating how to make the tart.

Rockpool Date Tart

Pastry

180g butter, cut into cubes

25g sugar

1 egg

1 tbsp milk

250g plain flour

Pastry

Put butter, sugar, egg and milk into food processor and blend until butter is in small pieces. Add flour and mix. Remove from bowl and work on bench, forming a smooth ball Rest in fridge for 2 hours. Roll out thinly, place in 22 cm flan tin and allow to rest for a further 30 minutes. Bake blind at 200°C for 20 minutes or until golden.

Filling

10 Californian dates, halved, stones removed

7 egg yolks

80 g sugar

700 ml cream

vanilla bean

Method

Place dates on pastry in two circles. Cream together the yolks and sugar until light and fluffy. Scrape centre of vanilla bean on to this mixture and mix in the cream. Pour cream filling on to tart shell. (If the shell is already in place on a rack in the oven, you can fill it as high as possible without having to move it.) Bake at 180°C for about 30 minutes or until custard is just set. 

The recipe is exceedingly generous with it's quantities. I made a 5 egg yolk custard mixture and it made sufficient filling for a long oblong tart and 4 small tarts. I'm sure a 4 egg custard mixture would be more than enough to fill a 23 cm round tart shell.

It's a really busy week for me, so I'll do my best to post again mid week but if I don't you'll know why - too many Christmas festivities and lack of time.

Bye for now,

Jillian