Ingredients
For the date base:
1 cup pitted dates, chopped
½ cup boiling water
½ tsp baking soda
½ cup brown sugar
¼ cup butter, melted
1 egg
1 tsp vanilla extract
¾ cup all-purpose flour
½ tsp baking powder
Pinch of salt
For the cream cheese custard:
200g cream cheese, softened
½ cup milk
2 tbsp sugar
1 egg yolk
1 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin or tartlet pan.
Combine dates and boiling water; stir in baking soda and let sit 5 minutes.
In a bowl, mix date mixture, sugar, melted butter, egg, and vanilla. Stir in flour, baking powder, and salt.
Spoon batter into tartlet pans, filling ¾ full.
Bake for 15–18 minutes until puffed and golden. Cool slightly.
For custard, whisk cream cheese, milk, sugar, egg yolk, and vanilla in a saucepan. Cook over medium heat, whisking constantly until thickened (about 5 minutes).
Pipe or spoon custard over cooled tartlets. Chill before serving.
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