DATE TART

These little Date Tart  are one of the seasonal favorites which make their  annual appearance on festive occasions such as Hari Raya Puasa (Eid ul-Fitr)  and  Chinese New Year.

Commonly stuffed with grated pineapple but I had made slight change by filling them with pitted dates. You can also use raisin if you want.  I'm very pleased with the result also they were well liked  by my family.

The trickiest part is  getting the perfect pastry, if too stiff, it tends to crumble. Don't add too much water or the pastry will be hard, add in a tablespoon at a time.

DATE TART
Yield   :   54 mini tarts

125 g cold cubed  butter
1 1/2  cup all purpose flour
2 tablespoon cornflour
1 tablespoon  or more ice water
1/4 tsp vanilla extract
extra flour if needed

FILLING
170 g pitted dates
2 tablespoon water
1/2 tsp lemon juice

METHOD

For filling:    Place all ingredients in a food processor and grind until fine.  Transfer onto a plate, roll into tiny balls.

For pastry:  Sift  flour and cornflour into  a mixing bowl.

Add the butter, rub with your fingertips until the mixture resembles fine breadcrumbs.  Add ice water and  vanilla extract,  mix  to form a soft dough. Add a little more flour if dough is too soft.  Knead the dough briefly and gently on a floured surface.

Wrap the pastry in cling film, chill for 30 minutes.

On floured surface, roll out the pastry about 5 mm thick, cut into rounds using pineapple tart pastry cutter.  Place the filling in the center of the dough, flatten slightly.  Pinch the sides of the pastry to form a pattern with the tart pincers.

Place the tarts onto  a baking  sheet and bake for 20 minutes @ 160 C in a preheated oven.

Leave in the pan for 5 minutes, gently transfer to cool completely then store in an airtight container.
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