Tipsy Tart with Brandy Cream

by: Chef Roxanne's 

Ingredients:  (Makes 24)

• 10 ml Bicarbonate Of Soda 
• 250 g Chopped Dates 
• 200 g Glazed Cherries, cut in half 
• 500 ml Brown Sugar 
• 3 cups Flour 
• 10 ml Baking Powder 
• 500 ml Boiling Water 
• 250 g Raisins 
• 250 g Butter 
• 4 Eggs 
• Pinch of Salt 
• 1 cup Nuts, chopped 

Method:

1. Grease 2 muffin pans and preheat the oven to 180°C 
2. Dissolve the bicarbonate of soda in the water and pour over the dates, mix well and leave to cool down. 
3. Mix in the raisins and cherries. 
4. Whisk butter and sugar together and mix in the eggs. 
5. Sieve the flour, salt and baking powder together and mix with egg mixture. 
6. Stir the nuts in. 
7. Spoon in muffin pans and bake for about 20 minutes or until golden brown but not dry, pour the sauce over. 

Sauce:

• 3 cups Sugar 500 ml Water 
• 30 ml Butter 10 ml Vanilla Essence 
• 8 tots Brandy 
• 500 ml Water 
• 10 ml Vanilla Essence 

Boil all the ingredients together and then pour over the baked tarts.

Brandy Cream:

• 2 Tots Brandy 
• 500ml Cream 

Whisk the cream to stiff peaks and then fold in the brandy. Garnish the tarts.

Serve and enjoy!