Ranginak – Persian date tart with spiced crème fraîche
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- Dessert
- Medium
- 8
- 1 hour 30 minutes
PT1H30M
Ingredients
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
- 25g of pistachio nut s, chopped
- 1 tsp dried rose petals
Equipment
- Food processor
- 12cm fluted tart tin (4)
Method
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
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
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
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
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
Sprinkle the tart cases with some pistachio nuts, then fill up with the date filling. Bake for 15 minutes
- 25g of pistachio nut
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
- 25g of pistachio nut s, chopped
- 1 tsp dried rose petals
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Ranginak – Persian date tart with spiced crème fraîche
