Ranginak – Persian date tart with spiced crème fraîche

Ingredients

Store Cupboard

  • 200g of plain flour
  • 65g of caster sugar
  • 54g of egg yolk, (approx. 3 egg yolks)
  • 125g of light brown sugar
  • 105g of egg yolk, (approx. 6 egg yolks)
  • 25g of pistachio nuts
  • 20g of icing sugar
  • 1 pinch of dried rose petals
  • 25g of pistachio nuts, chopped
  • 1 tsp dried rose petals

Dairy

  • 90g of butter, chilled and cubed
  • 195g of butter, melted
  • 140g of double cream
  • 50g of crème fraîche

Spices & Dried Herbs

  • 1/4 tsp vanilla paste, or extract
  • 1 pinch of cinnamon

Fruit & Vegetables

  • 88g of dates, pitted

Speciality Ingredients

  • 65g of date molasses