Lourensford Honey Liqueur Tartlets

Recipe By: Suzette Richards

Category: Desserts

Delicious tarts that can be used for a dessert or after dinner with a cup of really good coffee, great to have on a picnic to make it really special, or take them along to a friend for an after dinner treat.

Ingredients

Tartlets:

• 5 ml bicarbonate of soda
• 150 g (250 ml) chopped dates
• 250 ml boiling water
• 100 g (110 ml) butter at room temperature
• 210 g (250 ml) castor sugar
• 1 extra large egg
• 150 g (275 ml, measured not sieved) cake flour
• 2 ml baking powder
• Pinch of salt
• 50 g (125 ml) chopped pecan nuts (or walnuts)

Syrup:

• 20 ml butter
• 100 ml Lourensford Honey Liqueur
• (syrup ingredients can be increased according to taste)
  

Method

Preheat oven to 1800C.
Grease a 12-muffin baking tin very well.
Sprinkle the bicarbonate of soda over the dates. Add the boiling water and mix very well. Let it cool down until lukewarm.
Using an electric whisk beat the butter and castor sugar until light and creamy. Add the egg and beat well. Sift the cake flour, baking powder and salt twice together. Stir in with butter mixture. Add date mixture and nuts and mix well. Spoon the dough evenly in the 12-muffen pan and even out on top. Bake 20-25 minutes until ready.
Melt butter. Add Lourensford Honey Liqueur. Skewer the top of tartlets. Pour over hot tartlets.
Let it cool down and serve with freshly beaten cream and garnish with a couple of blue berries and mint leaves.
Additionally also reduce 100 ml Lourensford Honey Liqueur by half and let it cool down.
Drizzle over and around the tartlets on the serving plate after adding the cream and garnish. The tartlets can also be frozen to be enjoyed later.