Dates, almonds, pistachios and spices – this recipe reads like a story from 1001 nights. It is stuffed with the most delicious and wholesome ingredients. The nutty flavours are enhanced by aromatic cardamom and cinnamon. A blob of beautiful whipped Oldenburger SHANI Whipping Cream is the ideal accompaniment and flavour carrier. The wholesome ingredients make an honest tart that goes well in any gastronomic concept: valuable ingredients, excellent flavour, best ingredients and a wonderful recipe.
For the dough
250 g flour
1 pinch of salt
50 g sugar
2 medium sized eggs
1 tsp Oldenburger Butter, unsalted for greasing
flour for the work surface
For the filling
250 g pitted dates
80 g almonds with skin
50 g pistachio kernels
1 tsp ground cinnamon
1⁄2 tsp ground cardamom
2 tbsp honey
This tarte is a wonderful, honest treat packed with best ingredients – a wholesome taste experience just like in 1001 nights
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.
01. How firm and stable whipped cream turns out, depends on the cream’s fat content. You will obtain best results with a cream with a fat contents of at least 30%. The higher the fat content the more stable the cream. Cream should always be refrigerated between 4 and 10 °C before whipping. If you wish the whipped cream to stay firm even longer, a cream stiffener can be added during whipping.