Almond and Date Tart

• Digestive biscuits85 g
• butter↗175 g

  room temperature, cut

• fine sugar100 g
• plain flour↗25 g
• baking powder↗1 tsp
• ground almond↗100 g
• eggs↗3
• dates↗100 g

  prefer Medjool, pitted, coarsely chopped

• toasted almond25 g

  coarsely chopped

• powdered sugar↗

  for dusting

• condensed or pourable cream

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C (160 °C with convection, gas 4). Grease the pan with butter and dust it with flour; use a 23–25 cm diameter pan with ribbed sides (no removable bottom). Crush half of the Digestive biscuits with a rolling pin. In a food processor beat the butter with the sugar until light and fluffy, 2–3 minutes, scraping the sides as you go. Add the flour, baking powder, ground almonds, the crushed biscuits and the eggs, and mix again until homogeneous. Transfer the dough to a bowl.

2. 2

   Break the remaining Digestive biscuits into coarse crumbs (see step 1). Add them to the dough (step 2) together with the chopped dates and toasted almond. Pour the resulting mixture into the prepared pan. Bake for 25–30 minutes, until the tart turns golden and starts to release from the sides.

3. 3

   Remove the tart from the oven, let it cool slightly, then dust with powdered sugar. Serve warm with whipped cream.