This tart makes for a perfect Ramadan dessert. It's indulgent without being heavy or over-sweet. I've based the flavours on one of my favourite middle eastern treats - dates maamoul - buttery pastry filled with a delicious date mixture. The pastry case is indeed buttery and the filling is soft and fudge-like from good quality medjool dates - which require no additional sweeteners.
I've added a dash of rosewater to the date mixture for a very subtle floral note which maamoul often have and the whole tart is topped with a crumble of pastry and pistachio nuts. A bite is gooey, crumbly and nutty all at once. Perfect with a cup of tea or coffee after the breaking of fast.
Ingredients (serves 8-10)
For the pastry
175g plain flour
2 tbsp caster sugar (plus 2 tbsp for the topping)
75g unsalted butter, chilled
3 tbsp cold water
50g pistachios (for topping)
For the filling
200g medjool dates (pitted)
4 tbsp desiccated coconut
2 tbsp coconut oil
2 tbsp milk
3/4 tsp rosewater
1 small free range egg
Method
Start by making the pasty. Add the flour and 2 tbsp of sugar into a bowl. Cut the chilled butter into small cubes and add to the bowl. Crumble everything together with your fingertips until you have fine crumbs and everything is well combined. Reserve 50g of this crumb mixture for the topping.
Add cold water to the rest of the mixture and bring together to form a dough. Make sure not to overmix. Just knead a couple of times. If the dough seems too dry and doesn't come together, add 2 tsp tsp of water.
Shape the dough into a ball and place on a floured surface and very gently roll into a thin round, dusting with a little more flour as you go. Make the round slightly larger than your tart tin then using your rolling pin transfer onto a 9 inch loose bottomed tin. Don’t worry if the dough breaks, just patch it together and press up into the sides. Use a sharp knife to cut off the excess from the sides of the tin and place in the refrigerator to chill for 20 minutes.
Pre-heat your oven to 190c or 170c fan/gas mark 5.
Coarsely grind the pistachios and mix in with the reserved pastry crumbs, along with 2 tbsp of sugar. Set aside.
Make the filling by blitzing together the pitted dates, egg, coconut oil and milk in a food processor. Next, add the coconut and make sure everything is mixed together. Take the chilled pastry case out and use a fork to prick the base. Spread date mixture evenly on the pastry base and then cover with the pistachio and pastry crumb mixture.
Bake for 30 minutes then reduce the temperature and bake for another 10 minutes at 170c or 150c fan/gas mark 3 ½. Cool before serving.