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Rum and Walnut Tipsy Tart Recipe
Rum and Walnut Tipsy Tart is served at its best piping hot out the oven and a good dollop of fresh cream
Prep Time 20 minutes minutes
Total Time 50 minutes minutes
- 1 1/4 cup Flour
- 1/4 tsp Salt
- 1 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1 cup Walnuts
- 1 cup Sugar
- 1 1/2 cup Chopped Dates
- 1 cup Boiling Water
- 1 tsp Rum Essence
- 1/4 cup Butter
- 1 Egg
Sauce
- 1 1/2 cup Sugar
- 1 cup Water
- 1 tbls Butter
- 1 tsp Vanilla Essence
Preheat the oven to 180ÂșC.
Sift dry ingredients together.
Mix nuts with flour mixture.
Chop dates into pieces and mix with baking soda.
Pour boiling water over dates.
Cream butter and sugar add eggs.
Mix well.
Add to the flour mixture.
Add dates.
Pour into a pie dish and bake for 30-45 minutes.
Cut into squares.
Sauce
Mix the sugar, water and a pinch of salt in a sauce pan.
Stir till sugar is melted and boil for 5 minutes.
Take of heat and add the butter and vanilla essence.
Pour hot sauce over tart as soon as it comes out of the oven.
Let cool and serve with cream.