6 SERVES/MAKES COOKING TIME:< 60 min COOKING STYLE:Oven

LANCEWOOD® BRANDY TIPSY TART

INGREDIENTS:Tart:250 g dates, chopped250 ml water5 ml bicarbonate of soda125 g soft butter225 ml light brown sugar1 extra large egg250 ml self raising flour100 g pecan nuts, 80 g chopped & 20 g whole

Syrup:250 ml light brown sugar125 ml water45 ml butter80 ml brandy5 ml vanilla essence Mascarpone custard*:60 ml castor sugar2 extra large egg yolks5 ml vanilla essence

Mascarpone custard*:60 ml castor sugar2 extra large egg yolks5 ml vanilla essence250 g LANCEWOOD® Mascarpone

METHOD:

Tart:Preheat the oven to 175°C. Grease an ovenproof dish liberally with butter.

Place the dates and water in a saucepan and bring to the boil. Boil for 2 minutes. The mixture will becomethick. Remove from the heat and add the bicarbonate of soda.

Page 1 of 2

Beat the butter and sugar together until thick and creamy. Add the egg and beat for 1 more minute.

Sift the flour into the butter mixture. Add the date mixture and chopped pecan nuts and mix well.

Spoon into the prepared dish and arrange the whole nuts on top. Bake for 50 – 55 minutes or until a skewerinserted comes out clean.

Syrup:Boil the sugar, water and butter together for 3 – 5 minutes until it becomes syrupy. Add the brandy andvanilla essence and boil for 1 more minute. Prick the tart all over with a fork and pour the syrup over thewarm tart. Serve with LANCEWOOD® Mascarpone or for an ultra-decadent treat with MascarponeCustard*.

Mascarpone custard*:Add boiling water to a big saucepan and keep on medium heat. Place a smaller saucepan over and whiskthe castor sugar, egg yolks and vanilla essence together until it becomes thick and creamy.

Remove from the heat and continue whisking. Add the mascarpone and whisk in until well combined.

Serve with the tart while still warm.

PRODUCTS USED:

Mascarpone

ENJOY!

Page 2 of 2

LANCEWOOD® BRANDY TIPSY TARTINGREDIENTS:METHOD:PRODUCTS USED:Mascarpone