Instructions
Preparation
Preheat oven (top/bottom heat: 200 °C/ convection: 175 °C).
The Pastry Dough
For the pastry dough, knead the flour, salt, sugar, egg and Oldenburger Butter with the dough hook of the mixer and cover up to leave in the fridge for about 30 minutes.
The Fruit and Almond Tarte
Cut the dates into rings for the filling, chop the almonds and finely chop the pistachios. Stir eggs with cinnamon, cardamom and Oldenburger SHANI Whipping Cream.
Preparing the Tarte
Roll out the dough on a floured work surface (about 34 cm wide), place in the greased form and cut out the excess smoothly. Pierce with a fork several times, spread dates, almonds and pistachios on the bottom, pour the egg-cream mixture and drizzle honey on top. Bake the tarte on the middle rack of the oven for 15–18 minutes. Allow to cool down as desired or serve directly.
The Final Touch
When serving this tarte, you can top it off with some fresh whipped Oldenburger SHANI Whipping cream. In Europe it is very common that cakes and tarts are served with whipped cream. The cream brings out the flavour even better. It also adds some welcome moisture.
