South-African Tipsy Tart
South-African Tipsy Tart is rich, sweet and sticky delicious ! Simple to make and easy to enjoy with whipped cream, ice-cream or custard.
This South-African Tipsy Tart is a rich, sweet and sticky dessert !
Today’s post would have been a savory recipe as well as this sweet recipe I am sharing here. However, late this afternoon we decided to take my doggie girl, Chichi, to the vet. (Take-outs from the Colonel then) !
She hasn’t been well for a while now and lately she was getting worse. It started a few weeks after our dogs were all poisoned (except Chichi) in April this year. Peki, our Pekingese, and Demon, our Jack Russel died that night.
Chichi started to slowly withdraw herself, is scared of loud noises or too many people around.
At first we thought it would go away after a while, when it didn’t, we got puppy Rex as a playfriend for her and it seemed to help for a month or so.
She started having all sorts of problems again during the past few weeks. So the doctor reckons it is definitely some sort of depression. We got some meds and if that does not work we have to take her to a Behavioral Specialist.
Enough said, I only hope she will get better soon as I hate seeing my pets ill or in any kind of discomfort.
Fortunately, I baked this Tart this morning already. It is also known as “Cape Brandy Tart” in South-Africa. There are many variations on this recipe, but this is the basic and most well-known.
Hot out of the oven
Pour Syrup over
This tart can be served warm or cold, whichever way, it is delicious.
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South-African Tipsy Tart
Ingredients
TART:
- 250 g Pitted Dates chopped ( 8 oz )
- 1 t Bicarbonate of Soda
- 1 cup Boiling Water
- ½ cup Butter
- ¾ cup Sugar
- 2 extra-large Eggs
- 1 ½ cups Flour
- 2 t Baking Powder
- ⅛ t Salt
- ⅓ cup Pecan Nuts chopped
- Pecan Nuts whole, to decorate ( optional )
SYRUP:
- 1 cup Sugar
- 1 cup Boiling Water
- 1 TB Butter
- ½ cup Brandy
- 1 t Vanilla Essence
Instructions
- Pre-heat oven to 180 deg C (350 deg F) – Spray a 20 x 30cm (13 x 9 inch) oven dish with cooking oil
- Mix the Dates, Boiling Water and Baking Soda – let stand at least 5 – 8 minutes
- Meanwhile, beat the Butter and Sugar until creamy – add the Eggs and beat well
- Sift together the Flour, Baking Powder and Salt – add to the Butter mixture and stir until combined
- Add the chopped Pecan Nuts and the Date mixture to the batter – stir until well mixed
- Transfer batter to the prepared oven dish – place a few whole Pecan Nuts on top (if using) and bake for 50 – 60 minutes (this tart does turn very dark – it should feel spongy when lightly tapped)
- Remove from the oven and prick several times with a fork
SYRUP:
- Bring the Sugar, Boiling Water and Butter to boiling point – the Sugar must be dissolved – let simmer for a few minutes and then add the Brandy and Vanilla – bring to boil again and remove from heat
- Pour the hot Syrup over the tart and let stand until all the liquid has soaked into the tart
- Serve warm (or let it cool completely) and serve with Whipped cream, Ice Cream or Custard
Very pleased to have found this recipe, having lost all my cookbooks when moving overseas from South Africa. The only tricky part was converting all quantities on the fly, due to using metric measurements as well as making two 20x20cm tarts.
Delicious!
This turned out perfectly! Loved everything about it great recipe.
Hi Linda
I can remember when my mother made this tart many years ago as a change for Christmas pudding. We loved it and after that I always made it for my family around Christmas. I forgot about it and when I saw this recipe I knew it was time to do it again. Thank you for sharing it.
Hi Linda
Is it ok to sub the white sugar in the batter with the equivalent measure for light brown sugar? Also I only have all purpose flour, pls could you give me the gram measure.
Thanks so much
Debbie, yes you can use light brown sugar !
3/4 cup Sugar = 150 grams
1 1/2 cup Flour = 187.5 grams
This was so easy to make and tasted delicious!
This recipe looks amazing. I am gluten free so trying it with gluten free flour. Hoping it will turn out as good as I remember.
Hi Kerryn, when you do, please let me know 🙂 I would love to place a blurb in the post if it is suitable for gluten free flour (which I never use) as a lot of readers might find that helpful
I used to make this ALL the time but I lost the recipe. I’m so glad I finally found it! Thank you!
You are welcome, Sascha ! Enjoy 😁
I grew up with Tipsy Tart. It was a must at any get together. We always served it cold with whipped cream. Still one of my favourites!
yummy yum! I Want to try this recipe. Sorry to hear about your pups. Hoping everything is better with them.
MMMMM — love dates and this sounds wonderful. Hope Chichi is doing better. Thanks so much for sharing on Busy Monday!
Hi Linda,
This tart looks beautiful. I hope that your dog is okay. Poor baby. Thank you so much for sharing with Wednesdays Adorned From Above Link Party last week.
Have a great week.
Debi
Another great dessert, Linda. Thanks for linking up to Tasty Thursdays on The Mandatory Mooch. I hope you link up again this week. The party will be live tonight. http://www.mandatorymooch.blogspot.com
Thanks, Nichi
Another delicious recipe to try! Thanks for sharing all of these great South-African desserts with us!
This looks so delicious! This is definitely on my to make list. 🙂
Looks so rich and yummy! Thanks for sharing!
Sounds delicious – Thank you for sharing at MightyCrafty Mondays! Hope ChiChi is better very soon.
This sounds wonderful…lovin' the dates and brandy! I hope ChiChi is better soon.
YUM!!
Thank you so much for linking up with us at Keep Calm & Link Up this week! We love getting to see your new projects and ideas each week! Have an awesome weekend!! 🙂
This is the first South African recipe I have seen. Thanks for sharing.
I sure hope chichi will feel better! I loved to see this SA specialty!
Gorgeous. Think I will try it. Linking from mighty crafty monday
Oh this looks amazing, I love seeing traditional dishes, thanks for stopping by my blog and for following. I look forward to following your life in South Africa 🙂
Yummy! When I bake with dates, I have to buy double, because I keep eating them.