Nut Tarts with Cognac Syrup

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Nut Tarts with Cognac Syrup
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
12
For the batter
250 grams
250 grams
2
250 grams
1 teaspoon
1 pinch
1 teaspoon
260 grams
pitted Dates
130 grams
chopped Walnuts
Additional Ingredients
1
Muffin tin (or Spanish Flan mold)
Butter (for greasing the tin)
Pastry flour (for the tin)
For the syrup
380 grams
250 milliliters
1 tablespoon
1
200 milliliters

Preparation steps

1.

For the tart, finely chop the dates, Mix in a bowl with the salt and baking soda, then pour in 250 ml (approximately 1 cup) of boiling water and allow to soak. Beat the butter with sugar until fluffy, then add the eggs one by one, mixing after each addition. Stir in the date mixture, then stir in the flour with the baking powder and the nuts, alternating between each.

2.

Pour the batter into a buttered and floured flan mold or muffin tin and bake for about 30-35 minutes in a preheated oven (180°C or approximately 350°F).

3.

Meanwhile, mix the the sugar with the water and butter in a saucepan and boil down to a syrup (takes about 20 minutes). Mix in the vanilla and cognac. Keep warm, but do not boil.

4.

Test the tart(s) for doneness with a toothpick; toothpick should come out clean when removed. If needed, continue baking for about 5 minutes. Remove from the oven, let cool for about 5 minutes, then carefully remove from the mold. Soak tart(s) in the hot syrup.

5.

Serve the tart(s) with strong coffee.