Ranginak – Persian date tart with spiced crème fraîche

PT1H30M

First published in 2022
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Ingredients

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Imperial

Toasted flour pastry

  • 200g of plain flour
  • 90g of butter, chilled and cubed
  • 65g of caster sugar
  • 54g of egg yolk, (approx. 3 egg yolks)

Date filling

  • 195g of butter, melted
  • 125g of light brown sugar
  • 105g of egg yolk, (approx. 6 egg yolks)
  • 1/4 tsp vanilla paste, or extract
  • 88g of dates, pitted
  • 65g of date molasses
  • 140g of double cream
  • 25g of pistachio nut

Spiced crème fraîche

  • 50g of crème fraîche
  • 20g of icing sugar
  • 1 pinch of cinnamon
  • 1 pinch of dried rose petals

Garnish

1

Begin by making the pastry. Toast the flour in a hot dry pan, stirring constantly, until nutty and golden – this will take around 15-20 minutes, so be patient. Once toasted, leave to cool

  • 200g of plain flour
2

Rub the cooled flour, sugar and butter together until you have a sandy consistency – you can do this by hand or in a food processor. Stir in the egg yolk until a pastry comes together. Don’t overwork the mixture – it just needs to come together into a dough. Wrap in cling film and rest in the fridge for 30 minutes

  • 90g of butter, chilled and cubed
  • 65g of caster sugar
  • 54g of egg yolk, (approx. 3 egg yolks)
3

While the dough rests, make the date filling. Place all the ingredients except the double cream and pistachios into a blender and blitz together until smooth. Transfer to a bowl then fold in the cream

  • 195g of butter, melted
  • 125g of light brown sugar
  • 105g of egg yolk, (approx. 6 egg yolks)
  • 1/4 tsp vanilla paste, or extract
  • 88g of dates, pitted
  • 65g of date molasses
  • 140g of double cream
4

To make the créme fraîche, whisk all the ingredients together

  • 50g of crème fraîche
  • 20g of icing sugar
  • 1 pinch of cinnamon
  • 1 pinch of dried rose petals
5

Once the dough has rested, preheat an oven to 170ºC/gas mark 3. Roll the dough out to around 5mm thick and line the tartlet cases, pricking the base with a fork. Place a sheet of baking paper on top of the pastry, then fill with baking beans or dried rice. Blind-bake for 10 minutes, then remove and turn the oven down to 155ºC/gas mark 2. Remove the baking beans and paper, then leave the cases to cool slightly

6

Sprinkle the tart cases with some pistachio nuts, then fill up with the date filling. Bake for 15 minutes

7

Leave to cool to room temperature, then sprinkle finely chopped pistachios over the top and slice in half. Place on plates and add a spoonful of the spiced créme fraîche. Sprinkle with dried rose petals to finish

First published in 2022
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