I’m not sure if any of you noticed, but it’s been here quiet here lately. It’s not because the weather is so gorgeous and we’ve been out and about. No, the weather could finally improve, it’s July!
Back to the point. It was quiet because we are going back to Krakow! There is also a new idea I have in mind and I was working on it. We started to pack, organise the transport, meet all friends we will leave here, and so on.
So it has been slightly busier than usual.
But it’s a good time to share with you this buzzy tart. This recipe is a mix of two other recipes and a good old idea of adding buzz to it. Be careful, the crust is delicious but super fragile, so don’t try to get it super fine.
- 175g plain flour
- 25g icing sugar
- 100g butter, cold and cubbed
- 1 egg yolk
- 1/2 Tbsp sour cream
- 130g Medjool dates, pitted
- 30g almond butter
- 2 Tbsp melted coconut oil
- 3 Tbsp orange liquor like Cointreau, but rum, or Amaretto should work as well
- 50g white chocolate
- 50g dark chocolate
- handful of almond flakes
Sift the flour, icing sugar and a pinch of salt. Add the butter.
With your hands, rub together the flour mixture with the butter cubes until the mixture forms small breadcrumbs. Alternatively, you can use a food processor for 10-12 second.
Add the egg yolk, sour cream and knead it quickly. Don’t overwork the dough.
Wrap it into cling film and refrigerate for at least 30 minutes (you can even prepare it 2-3 days before, or you can freeze it and store it for few months).
Grease a tart case with butter. Dust it with flour. Set aside.
Roll out the dough on a lightly floured work surface until it covers the tart base and its sides.
Transfer it gently into the pan. Press the dough evenly into the bottom and sides of the pan.
Prick the dough with a fork. Refrigerate for another 20-30 minutes.
Preheat the oven to 200°C/180°C fan.
Line the crust with parchment and fill with baking beans, and bake blind in the oven for 12-15 minutes until the edges are biscuit coloured.
Remove the beans and bake it for another 4-6 minutes until golden.
Let it cool.
Blend dates to a smooth puree. Add in almond butter and blend to combine.
Add in coconut oil and orange liquor and a pinch of salt; process until smooth.
Spread it over the crust.
Melt the white chocolate over a hot-water bath. Pour it over the tart.
Melt the dark chocolate over a hot-water bath. Pour it over the tart.
Sprinkle with almond flakes.