Date And Tea Tart - cooking recipe

Ingredients

75 g plain flour
125 g butter, chilled, chopped
2 tbsp sugar
2 tbsp chilled water
-1 None Date and tea tart
140 g chopped dates, plus 50g extra, to serve
125 ml boiling water
None None 1 earl grey teabag
180 ml double cream, plus extra, whipped, to serve
380 g can caramel top'n'fill
1 large egg, lightly beaten

Preparation

Preheat oven to moderate, 180\u00b0C./ 160\u00b0C. fan. Gas mark 4. Lightly grease a 12 x 35cm rectangular flan pan with a removable base.
To make the pastry, combine flour, butter and sugar in a food processor. Pulse until fine crumbs form. Add water and pulse until mixture forms a ball. Remove and shape into disc. Wrap in plastic wrap. Chill, 20 minutes.
Roll out pastry between 2 sheets baking paper until 3mm thick. Ease into pan, trimming edges. Chill 15 minutes.
Cover pastry with pastry weights (or rice) and bake 10-15 minutes. Remove paper and weights. Bake a further 10 minutes, until lightly golden.
Meanwhile, in a small heatproof jug, combine dates, boiling water and teabag. Steep, 10 minutes. Discard teabag and using a fork, mash dates.
In a medium saucepan, heat cream until boiling point is reached (do not boil). Cool slightly. In a medium bowl, whisk caramel and egg together. Gradually whisk in cream.
Place flan pan on an oven tray. Spread date mixture over base. Carefully pour caramel mixture over. Bake 25-30 minutes, until firm.
Allow tart to cool in pan before removing. Serve topped with extra whipped cream and extra dates.