There are very few words to describe the goodness that is this awesome date pie with custard cream served at #rockpool and posted by @mustardwithmutton. Try it out, you will not be disappointed ☺️
270 g cold butter, cut into cubes
35g caster sugar
1 large egg, beaten
2 tablespoons milk
375g plain flour, sifted
Pinch of salt
10 – 12 fresh soft dates, halved, stones removed
6 egg yolks
60 grams sugar
600 ml single/pouring cream
The seeds of one vanilla pod
To make the pastry, place the butter, sugar, egg and milk in a food processor and pulse until the butter is in small pieces, then add the flour and process until the pastry just comes together. Remove from the processor onto a lightly floured surface and bring together into a ball. Shape the dough into a disc, wrap in cling film and refrigerate for 15 minutes.
Pre-heat oven to 180C. Use an electric beater or stand mixer to cream together the egg yolks and sugar until pale and fluffy. Add the cream and vanilla and beat to combine. Pour the filling into the tart, making sure the dates are covered.
Preheat the oven to 200C. Roll out the dough on a floured surface or between 2 sheets of baking paper until large enough to fit a 28cm tart tin. Place the pastry into the tin and lightly press it in to the base and sides. Trim off any excess and refrigerate for at least 30 minutes. Once the dough has rested in the fridge, cover it with some baking paper and fill with pastry weights or rice and bake for 15 minutes. Remove the paper and weights and bake for a further 10-12 minutes until the pastry is lightly golden. Set aside to cool.
To make the filling, Place the halves of the dates around the perimeter and centre of the pastry. Press the dates down so they squash a little to ensure they don’t poke out of the custard later. Bake for a total of 30-40 minutes, reducing the oven temperature by 10 degrees every 10 minutes until the tart is golden brown but still has a slight wobble in the centre, it will become firmer as it cools and it’s important not to over cook the filling. Enjoy!