North African Dessert Slices
ready in 1 hr 55 min.
- For the pastry base
- 1 cup flour
- ½ tsp Baking powder
- 0.333 cup sugar
- 1 pinch salt
- 0.333 cup cold butter
- For the filling
- ½ cup dried Date (pit removed)
- 2 ¼ cups Quark (or cream cheese)
- 1 ¾ cups thick and creamy Yogurt
- ⅔ cup runny honey
- 4 eggs
- 1 packet vanilla pudding mix
- 2 tsps grated lemon zest
- 3 Tbsps lemon juice
- ½ cup raisins
Knead the flour to a dough together with the baking powder, sugar, salt and chopped butter, adding 2 tbsp cold water if necessary. Knead to form a smooth dough. Wrap in clingfilm and chill for about 30 minutes.
Roll the pastry out thinly on a floured surface. Line a greased baking tray with the pastry, forming a raised rim. Cover the pastry with baking paper and weigh it down with the dried peas.
Bake blind in a preheated oven at 200°C (180° fan) | 400F | gas 6 for approx. 10 minutes. Remove the dried peas and the baking paper and then return to the oven for 2-3 minutes. Remove from the oven.
Reduce the temperature of the oven to 180°C | 350F | gas 4.
For the filling, chop the dates into small pieces. Mix together the quark, yoghurt, honey and eggs. Fold in the pudding powder, lemon zest and lemon juice. Add the dates and raisins and stir gently.
Spread the mixture onto the pastry base and smooth. Bake in the oven for approx. 60 minutes. Turn off the oven and leave for a further 15 minutes to rest. Allow to cool completely.
Sprinkle with icing sugar before serving.