These sweet tarts will take you high up the popularity chart. This recipe was first published in Amy Beh’s column, Cook’s Nook.
This recipe is best with
- Shortcrust pastry
- 150g plain flour
- 1/8tsp salt
- 90g cold butterdiced
- 35ml ice-cold water
- 1tsp lime juice
- 60g red datesseeded
- 100g dried longan flesh
- 160ml lukewarm water
- 40g soft brown sugar
- 1/2tsp salt
- Soak the red dates and dried longan in the lukewarm water for 30 minutes. Place mixture into a food processor and blend into a coarse paste.
- Transfer the mixture into a nonstick saucepan and cook over medium-low heat, stirring constantly. Add in soft brown sugar and salt. Cook until mixture thickens. Dish out and set aside to cool completely.
- Sift flour into a mixing bowl and add salt. Add butter and cut into the flour with a pastry cutter or work with the fingers until mixture resembles breadcrumbs.
- Make a well in the centre and add in water and lime juice. Mix to a firm dough then wrap the pastry in cling film and chill for about 20 minutes.
- Roll out the pastry between 2 sheets of plastic wrap and cut into small rounds to fit your mini tart moulds. Press pastry carefully into the mould and trim the edges.
- Prick the base of the pastry with a fork and chill in the refrigerator for 10 minutes before baking.
- To bake, preheat oven at 190°C. Bake the tart cases for 10-15 minutes, until crisp and golden.
- Remove from the oven and allow to cool. Unmould the pastry cases.
- Spoon red dates jam into the pastry cases and serve.