Skip the time-consuming pastry crust and replace it with one made from cookie crumbs for a quick custard-based tart.
By Tania Cusack
- 200gm biscuits plain graham crackers or maries or gluten free biscuits if you like
- 150gm butter (melted)
- 2 teaspoon brown sugar
- 8-10 fresh dates ½’d and deseeded
- 2 cups thick cream (I used thickened cream. If you dont have this use 1 cup double 1 cup pouring cream)
- 7 egg yolks
- 2 Tablespoons caster ( granulated ) sugar
- fresh grated nutmeg
- Preheat oven to 180(390F). Prepare an 8 inch or 20cm shallow loose bottomed cake tin
- Break up the biscuits in a food processor till very fine. Add the brown sugar and the melted butter. Pulse till combined.
- Push the crumbs into the tin making sure there are no gaps or splits where the custard can leak through. Push to the top of the tin. Bake the case at 180C or ( 350F) for 10 – 15 minutes till just starting to colour. Cool a little while making the custard
- Turn the oven down to 150C (300F)
- Put the yolks, sugar,vanilla and cream into a processor and combine well.
- Put the cake tin on a tray. Line the base with cut dates in a circle around the outside and then inside that. Pour the cream mixture into the tart case and grate over fresh nutmeg. Bake for approximately 50 minutes or until only just set. It will still be wobbly. Cool overnight in the fridge or just for a little while to firm up a fraction if you are eager to tuck in
After completing Culinary School in Sydney, Tania travelled the world working as a Chef in restaurants, doing catering and cooking on road for a travel company in Europe and the US. Once back at home, the birth of her son meant a change, and during his small years, she enjoyed jobs in wholesale food, buying Artisan food products, testing and recipe writing as sales and educational tools. Tania is now back to what she loves, working as an in house Chef for a large retailer, conducting Cooking Classes and writing recipes for her blog.