This tart could not be easier or more delicious! Cinnamon spiced digestive biscuit crust, layered with soft dates, walnuts and caramelized condensed milk. Heavenly!
Ingredients:
Base:
250g/8.8oz Digestive Biscuits, crushed
115g/49z Butter, melted
3/4 Tsp Ground Cinnamon
A 9 or 10- inch Springform Tart Pan
Filling:
300g/10.6oz Medjool Pitted Dates, halved (Lidl)
150g/5.3oz Walnuts (Whole)
1 Tin (397g/14oz) Sweetened Condensed Milk
Method:
Adjust oven rack to lower middle position and preheat oven to 180C/350F.
Mix the crushed biscuits with the cinnamon then add the melted butter. Press down onto base and sides of a springform tart pan and bake in oven for 8 minutes. Allow to cool before adding the filling.
Turn up the oven to 200C/400F.
Arrange the date halves, cut side down in a single layer, all around the crust. Squeeze in as much dates as you can.
Top the dates with the walnuts in a single layer and pour the sweetened condensed milk all over the filling.
Bake the tart until the sweetened condensed milk bubbles and the surface caramelizes and turns golden in color; Approximately 25 to 30 minutes.
Allow the tart to cool slightly, then remove from the pan and place on a serving plate. Best served warm but is also great at room temperature.
Enjoy!
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