85g/3oz digestive biscuits
175g/6oz butter, room temperature, chopped
100g/4oz caster sugar
25g/1oz plain flour
1 tsp baking powder
100g/4oz ground almonds
100g/4oz dates, preferably Medjool, stoned and roughly chopped
25g/1oz blanched almonds, roughly chopped
icing sugar, for dusting
clotted or pouring cream
Heat oven to 180C/fan 160C/gas 4. Lightly butter and flour a 23-25cm fluted flan dish or tin (not loose-bottomed). Crush half the digestive biscuits with a rolling pin (see Gary’s tip, right). Cream the butter and sugar in a food processor until light and fluffy, 2-3 mins, scraping down the sides halfway through. Add the flour, baking powder, ground almonds and crushed digestive biscuits, along with the eggs, then process again just until smooth. Transfer the mix to a bowl.
Break the remaining digestive biscuits into chunky crumbs, (see step 1, left). Stir them into the mix (step 2) along with the chopped dates and almonds. Spoon the mix into the flan dish. Bake for 25-30 mins until golden and the tart is just beginning to come away from the sides.
Remove the tart from the oven and leave it to cool a little, before dusting over icing sugar. Serve warm with cream.
582 kcalories, protein 10g, carbohydrate 43g, fat 42g, saturated fat 18g, fibre 3g, added sugar 20g, salt 1.04g