Tipsy Tart Recipes

TIPSY TART

Tipsy Tart image

An old South African recipe; I remember my mom making this almost every weekend. It has a strong brandy flavor and is delicious served warm with whipped cream or vanilla ice cream.

Provided by Ant5291

Categories Tarts

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 cup chopped dates
3/4 cup boiling water
1 teaspoon baking soda
2 tablespoons butter or 2 tablespoons margarine
1/3 cup sugar
1 1/4 cups flour
1/3 cup chopped nuts (I use walnuts)
1 pinch salt
1 teaspoon baking powder
1 cup sugar
3/4 cup water
1/4 cup brandy
1 tablespoon butter
1 teaspoon vanilla essence

Steps:

Cream sugar and butter well.
Mix dates with boiling water.
Sift dry ingredients together.
Stir all 3 mixes as well as nuts together until just mixed.
Bake in medium size baking pan (sprayed) for about 45 minutes at 350.
Syrup:.
Boil sugar and water together over low heat for 10 minutes.
Remove from heat; add brandy, butter and vanilla and pour over hot tart.

Nutrition Facts : Calories 476.2, Fat 10, SaturatedFat 4.2, Cholesterol 15.3, Sodium 390.3, Carbohydrate 88.8, Fiber 3.8, Sugar 63.7, Protein 4.8

TIPSY TART

Tipsy Tart image

Great South African Pudding/Tart. Made it many times and it's always been a hit and the recipe asked for. Great for a braai and serve with Ice Cream.

Provided by shunts

Time 1h

Yield Serves 12

Number Of Ingredients 0

Ingredients

Steps:

Put 1/2 the dates, boiling water, sugar and marge into a large pan and bring to the boil for 3-4mins. Remove from the heat.
Mix the bi-carb with the tepid water and add to the date mix, it should froth up. Now sift the flour and baking powder into the mix and add the rest of the dates and the nuts. Gently blend in the egg. Continue blending until all the ingredients are well mixed together
Put mixture into a large square dish [ I use a 10" sqr dish 2 1/2" in depth and it's perfect ] and bake at 180C for about 40mins. Meanwhile make the syrup!
The Syrup!
Boil all the ingredients except the brandy for 2-3 mins
just before you take the Tart out of the oven.
When you take the tart out of the oven poke it with a knitting needle or such to make holes in the tart all over. Mix the brandy with the Syrup and immediately pour slowly over the tart letting the fluid settle into the holes and around the sides of the dish. Be careful not to splash over the sides [ Such a waste of good brandy!]
Leave to cool a little so the the syrup can dissolve into the tart and then serve with Ice Cream

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