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This tart is a mash-up of two British classics, full to the brim with squidgy, caramelly dates and the signature breadcrumb texture of a treacle tart
Recipe taken from A Good Day to Bake by Benjamina Ebuehi (£22, Quadrille)Preheat the oven to 200°C/Fan 180°C/Gas 6. First, make the base. Crush the biscuits in a food processor or put them in a food bag and bash with a rolling pin until fine. Tip the biscuits into a bowl and pour in the melted butter, stirring until everything is evenly coated.
Pour the mixture into a loose-bottomed 20-cm cake pan. Use the back of a spoon to press the mixture firmly onto the base and up the sides of the pan. Bake for 10 minutes, then remove from the oven to cool. Turn the oven down to 170°C/ Fan 150°C/Gas 3.
To make the filling, add the dates to a bowl and pour over the boiling water. Stir in the bicarbonate of soda and let the dates soak and soften for 10 minutes. Use a fork to mash them up as much as you can. In large bowl, mix together the breadcrumbs, ginger, cloves and salt. Set aside.
In a medium saucepan, gently heat the treacle, golden syrup and butter until melted. Remove from the heat and stir in the dates. Pour the mixture into the breadcrumbs and stir until evenly coated. Add the egg yolks and cream and mix until fully combined.
Tip the mixture into the biscuit base and bake for 35–40 minutes or until the filling is firm to the touch. Let it cool a little and serve warm with a splash of cold cream.
Preheat the oven to 200°C/Fan 180°C/Gas 6. First, make the base. Crush the biscuits in a food processor or put them in a food bag and bash with a rolling pin until fine. Tip the biscuits into a bowl and pour in the melted butter, stirring until everything is evenly coated.
Pour the mixture into a loose-bottomed 20-cm cake pan. Use the back of a spoon to press the mixture firmly onto the base and up the sides of the pan. Bake for 10 minutes, then remove from the oven to cool. Turn the oven down to 170°C/ Fan 150°C/Gas 3.
To make the filling, add the dates to a bowl and pour over the boiling water. Stir in the bicarbonate of soda and let the dates soak and soften for 10 minutes. Use a fork to mash them up as much as you can. In large bowl, mix together the breadcrumbs, ginger, cloves and salt. Set aside.
In a medium saucepan, gently heat the treacle, golden syrup and butter until melted. Remove from the heat and stir in the dates. Pour the mixture into the breadcrumbs and stir until evenly coated. Add the egg yolks and cream and mix until fully combined.
Tip the mixture into the biscuit base and bake for 35–40 minutes or until the filling is firm to the touch. Let it cool a little and serve warm with a splash of cold cream.
15 minutes
Serves 18-22 scones
