Tipsy Tart Sticky Dates Classic

This South African showstopper pairs a buttery shortcrust shell with a moist, deeply caramelised date filling crowned by a glossy brandy-spiked toffee sauce. It is the festive cousin of the beloved sticky toffee pudding, served in elegant tart form and best enjoyed warm with a scoop of vanilla ice cream.

Nutrition Facts

Per serving (estimated)

• 685 kcalCalories
• 38 gFat
• 22 gSaturated Fat
• 78 gCarbs
• 4 gFiber
• 52 gSugar
• 7 gProtein
• 290 mgSodium
• 380 mgPotassium
• 85 mgCalcium
• 2.5 mgIron
• 1 mgVitamin C
• 950 mcgVitamin A

Ingredients

For the shortcrust pastry

• 1 1/4 cups (160 g) all-purpose flour
• 1/4 cup (30 g) powdered sugar
• 1/2 cup (115 g) cold unsalted butter, cubed
• 1 large egg yolk
• 2 to 3 tablespoons ice water

For the sticky date filling

• 8 oz (225 g) pitted Medjool dates, finely chopped
• 1 teaspoon baking soda
• 3/4 cup (180 ml) boiling water
• 1/2 cup (115 g) unsalted butter, softened
• 1/2 cup (100 g) packed light brown sugar
• 2 large eggs
• 1 1/4 cups (155 g) self-rising flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt

For the tipsy toffee sauce

• 1/2 cup (115 g) unsalted butter
• 3/4 cup (150 g) packed dark brown sugar
• 1/2 cup (120 ml) heavy cream
• 3 tablespoons brandy or Amarula liqueur
• 1 teaspoon vanilla extract
• Pinch of fine sea salt

For serving

• Vanilla bean ice cream or softly whipped cream
• Extra warm toffee sauce for drizzling

Directions

1. Make the pastry: pulse the flour, powdered sugar, and butter in a food processor until the mixture looks like coarse crumbs. Add the egg yolk and 2 tablespoons of ice water and pulse just until the dough comes together, adding more water a teaspoon at a time if needed. Shape into a disc, wrap, and chill for 30 minutes.
2. On a lightly floured surface, roll the dough into a 12-inch (30 cm) round and press it into a 9-inch (23 cm) tart pan with a removable bottom. Trim the edges, prick the base all over with a fork, and chill for 15 minutes. Blind bake at 375°F (190°C) for 12 minutes, then remove the weights and bake 5 minutes more until pale gold. Lower the oven to 350°F (175°C).
3. Prepare the dates: place the chopped dates in a heatproof bowl, sprinkle with the baking soda, and pour over the boiling water. Stir gently and let stand for 10 minutes until soft and slushy.
4. Make the filling: in a large bowl, beat the softened butter and brown sugar until pale and fluffy, about 3 minutes. Beat in the eggs one at a time, then the vanilla. Fold in the self-rising flour and salt, then gently fold in the soaked date mixture along with all the liquid. Spread evenly into the pre-baked tart shell.
5. Bake at 350°F (175°C) for 30 to 35 minutes, until the top is deeply golden and a skewer inserted into the centre comes out with just a few moist crumbs. Cool in the pan on a wire rack for 10 minutes.
6. Meanwhile, make the toffee sauce: melt the butter in a small saucepan over medium heat. Stir in the brown sugar and cook for 2 minutes until dissolved and bubbling. Pour in the cream and simmer 3 minutes until thickened enough to coat the back of a spoon. Remove from the heat and stir in the brandy, vanilla, and salt.
7. Unmould the warm tart onto a serving plate, slice into wedges, and spoon a generous pool of warm toffee sauce over each piece. Serve immediately with a scoop of vanilla ice cream so the sauce melts into creamy ribbons.
8. Stir any leftover sauce with a splash of cream before reheating to bring it back to pouring consistency.

Cook’s Notes

• Chop the dates finely so they melt into the batter rather than forming chewy chunks.
• For a non-alcoholic version, swap the brandy for 2 tablespoons of strong brewed rooibos tea plus 1 teaspoon of lemon juice.
• Always pour the toffee sauce over warm slices; cold sauce turns firm and loses its silky pour.
• The tart keeps well covered at room temperature for 2 days; reheat briefly in a 300°F oven before saucing.

More South Africa Recipes You’ll Love

Craving more flavors from South Africa? Try these traditional recipes:

• Grilled South African Lamb Chops with Chakalaka and Charred Corn
• Bunny Chow Durban Curry
• South African Pap and Chakalaka

You might also like

African

Bredie Lamb Tomato Classic

African

South African Boerewors Roll with Caramelized Onions

African

South African Grilled Cheese Sandwich with Tomato, Onion, and Chutney

African

Classic South African Tripe Stew