Recipes+
Ingredients
Method
1.Preheat oven to 220°C/200°C fan forced. Line base and sides of a 20cm round spring form cake pan with pastry. Place on a baking tray.
2.Line pastry with baking paper; cover base with dried beans, rice or pie weights. Bake for 10 minutes. Remove weights and paper; bake for 5 minutes more or until just coloured.
3.Meanwhile, place sugar in a medium heavy- based saucepan over low heat. Cook and stir for 2 minutes or until sugar dissolves.
4.Increase heat; cook, without stirring, for 2 minutes or until beginning to caramelise. Remove from heat. Stir in cream and butter (mixture may splatter). Place over moderate heat; cook and stir for 8 minutes or until sauce thickens slightly.
5.Arrange dates in cooled pastry shell. Pour caramel over dates. Freeze for 3 hours or until firm. Dust tart with icing sugar. Serve with extra cream.
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