Tipsy Tart Sticky Date

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A South African twist on the classic sticky toffee pudding, this Tipsy Tart Sticky Date layers a buttery shortbread crust with a moist date cake filling spiked with brandy or Amarula cream liqueur. Finished with a pour of warm boozy caramel, it's the kind of dessert that turns any dinner into a celebration.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 24 gFat
• 14 gSaturated Fat
• 70 gCarbs
• 3 gFiber
• 42 gSugar
• 5 gProtein
• 220 mgSodium
• 310 mgPotassium
• 75 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 580 mcgVitamin A

Ingredients

For the buttery shortbread crust

• 1 1/2 cups all-purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/4 cup powdered sugar
• 1 large egg yolk
• 2 tablespoons cold water

For the sticky date filling

• 2 cups pitted Medjool dates, chopped
• 1 cup boiling water
• 1 teaspoon baking soda
• 1/2 cup unsalted butter, softened
• 3/4 cup dark brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 tablespoons brandy or Amarula cream liqueur

For the filling dry mix

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon fine salt

For the brandy caramel sauce

• 1/2 cup unsalted butter
• 3/4 cup dark brown sugar, packed
• 1/2 cup heavy cream
• 3 tablespoons brandy or Amarula cream liqueur
• 1/2 teaspoon vanilla extract
• Pinch of salt

Directions

1. Make the crust by pulsing flour, cold butter, and powdered sugar in a food processor until crumbly, then add egg yolk and cold water and pulse until the dough just comes together. Press evenly into a 9-inch tart pan with a removable bottom, prick with a fork, and chill for 30 minutes before blind baking at 375°F for 15 minutes.
2. Meanwhile, place the chopped dates in a heatproof bowl, sprinkle with baking soda, and pour the boiling water over them. Let stand for 15 minutes until plump and soft, then mash roughly with a fork.
3. In a large bowl, cream the softened butter with brown sugar until light and fluffy, then beat in the eggs one at a time followed by the vanilla and brandy. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Fold the dry ingredients into the wet mixture until just combined, then gently fold in the soaked date mixture. Pour the batter into the pre-baked crust and smooth the top.
5. Bake at 350°F for 30 to 35 minutes, until the top is deep golden and a toothpick inserted in the center comes out with only moist crumbs. Cool the tart in the pan for 10 minutes.
6. While the tart bakes, make the sauce by melting the butter in a small saucepan over medium heat. Stir in the brown sugar and heavy cream and simmer gently for 4 to 5 minutes until thickened and glossy. Remove from heat and stir in the brandy, vanilla, and salt.
7. Carefully remove the tart ring and slide the tart onto a serving plate. Spoon about half of the warm caramel over the warm tart, allowing it to soak into the surface, and reserve the rest for passing at the table.
8. Slice into wedges and serve warm with a generous drizzle of the remaining caramel and a dollop of softly whipped cream or a scoop of vanilla ice cream.

Cook’s Notes

• Medjool dates deliver the richest caramel flavor; if using drier Deglet Noor, extend the hot-water soak by 30 minutes.
• Swap the brandy for Amarula cream liqueur for a deeply South African finish with notes of marula fruit.
• The tart keeps loosely covered at room temperature for up to 2 days; reheat gently before serving so the caramel stays pourable.
• For clean slices, chill the tart completely and cut with a sharp knife dipped in hot water and wiped dry between cuts.
• Do not skip blind baking the crust, or the moist date filling will turn the base soggy.

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