Date And Tea Tart

• 75 g plain flour
• 125 g butter, chilled, chopped
• 2 tbsp sugar
• 2 tbsp chilled water
• -1 None Date and tea tart
• 140 g chopped dates, plus 50g extra, to serve
• 125 ml boiling water
• None None 1 earl grey teabag
• 180 ml double cream, plus extra, whipped, to serve
• 380 g can caramel top'n'fill
• 1 large egg, lightly beaten

1. Preheat oven to moderate, 180u0b0C./ 160u0b0C. fan. Gas mark 4. Lightly grease a 12 x 35cm rectangular flan pan with a removable base.
2. To make the pastry, combine flour, butter and sugar in a food processor. Pulse until fine crumbs form. Add water and pulse until mixture forms a ball. Remove and shape into disc. Wrap in plastic wrap. Chill, 20 minutes.
3. Roll out pastry between 2 sheets baking paper until 3mm thick. Ease into pan, trimming edges. Chill 15 minutes.
4. Cover pastry with pastry weights (or rice) and bake 10-15 minutes. Remove paper and weights. Bake a further 10 minutes, until lightly golden.
5. Meanwhile, in a small heatproof jug, combine dates, boiling water and teabag. Steep, 10 minutes. Discard teabag and using a fork, mash dates.
6. In a medium saucepan, heat cream until boiling point is reached (do not boil). Cool slightly. In a medium bowl, whisk caramel and egg together. Gradually whisk in cream.
7. Place flan pan on an oven tray. Spread date mixture over base. Carefully pour caramel mixture over. Bake 25-30 minutes, until firm.
8. Allow tart to cool in pan before removing. Serve topped with extra whipped cream and extra dates.

flour, butter, sugar, water, dates, boiling water, earl grey teabag, cream, caramel topnfill, egg

Taken from recipes-plus.com/api/v2.0/recipes/31800 (may not work)