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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
Course Dessert
Prep Time 20 minutes
Total Time 50 minutes

Ingredients

  • 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

Instructions

  • Preheat the oven to 180ºC.
  • 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.