STICKY DATE TART  RECIPE BY

KIRSTEN TIBBALLS
This sticky date tart tastes as delicious as it sounds! A shortbread tart shell filled


with an irresistibly chewy caramel, a layer of date cake and a luscious, creamy
caramel topping. Garnished with milk chocolate curls, dates and caramel cubes.
INTERMEDIATE

CARAMEL CUBES
CHOCOLATE CURLS
SOFTE CARAMEL
DATE CAKE
SHORTBREAD

180 MINS
CHEWY CARAMEL
DATES

CREATED WITH A TART RING, 200MM D

MAKES 1

DATE CAKE
METHOD
INGREDIENTS

85g (3oz) pitted dates, roughly chopped Heat the oven to 170°C (338°F), fan forced. Place the roughly
1.5g (0.05oz) bicarbonate (baking) soda chopped dates in a bowl, sprinkle the bicarbonate soda over the
75g (2.65oz) boiling water top followed by the boiling water and allow to sit for 10 minutes.
25g (0.88oz) unsalted butter Grease and line the cake ring and place onto a Silpat-lined bak-
15g (0.53oz) brown sugar ing tray, set aside until required. Place the unsalted butter and
35g (1.23oz) whole egg brown sugar into the bowl of a stand mixer fitted with a paddle
55g (1.94oz) plain (all-purpose) flour, sieved attachment and mix to combine. Add the egg and continue to
2g (0.07oz) baking powder mix. Add the flour and baking powder and mix until the ingredi-
ents just come together. Using the back of a spoon, break up
EQUIPMENT the soaked dates before adding them to the cake batter. Mix
until just combined. Transfer the mixture into the prepared cake
cake ring or cake tin, 200mm D x 30mm H ring, spread it into an even layer and bake in the pre-heated
Silpat Baking Mat oven for 10-12 minutes, until the centre bounces back when
aluminium baking tray gently pressed. Allow to cool at room temperature before re-
stand mixer moving the ring and baking paper. Trim the cake to 180mm in
spatula diameter, using a bowl or ring as a guide. Lastly, trim the top
cake ring or bowl, 180mm in diameter off the cake and set aside until required.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.
SHORTBREAD
METHOD
INGREDIENTS

120g (4.23oz) unsalted butter In the bowl of a stand mixer fitted with a paddle attachment, mix
65g (2.29oz) pure icing (confectioner’s) sugar, the butter and icing sugar until there are no lumps of butter re-
sieved maining. Add in the egg and mix to combine. Lastly, add in the
50g (1.76oz) whole egg flour and salt then continue to mix until the ingredient just come
290g (10.23oz) plain (all-purpose) flour together as a dough. Press the dough into an even flat square
2g (0.07oz) salt and wrap in plastic wrap before placing into the refrigerator for
plain (all-purpose) flour, for dusting a minimum of 30 minutes. Heat the oven to 170°C (338°F),
Callebaut Mycryo Cocoa Butter, for dusting fan forced. On a lightly floured workbench, roll the dough out
to 2-3mm in thickness. Cut a disc of pastry large enough to
EQUIPMENT line the base and sides of the tart with a little overhang. Line
the ring with the pastry disc as demonstrated in the video. If
spatula the pastry becomes soft, place it into the refrigerator to firm up.
stand mixer Trim the overhanging pastry from the top of the ring. Line the
rolling pin pastry with heat-proof plastic wrap or baking paper and fill with
tart or cake ring, 200mm D x 30mm H uncooked rice or baking beads. Bake in the pre-heated oven for
Silpain Baking Mat 30 minutes, remove the lining and continue to bake for a further
aluminium baking tray 10-12 minutes, until the pastry is light golden-brown in colour.
paring knife Remove from the oven and immediately dust with cocoa butter.
heat-proof plastic wrap or baking paper Allow to cool completely at room temperature.
uncooked rice or baking beads
sieve  NOTE

The remaining dough can be frozen and added to your next

batch of pastry or diced and used as a crumble.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.
CHEWY CARAMEL
METHOD
INGREDIENTS

45g (1.59oz) pitted dates, roughly chopped Stack 4 small frames, adhering them with a small amount of
240g (8.47oz) fresh cream 35% fat melted chocolate. Sprinkle the chopped dates over the base of
5g (0.18oz) Heilala Vanilla Bean Paste the tart shell. Boil the cream and vanilla then set aside. In a
110g (3.88oz) caster (superfine) sugar large saucepan, add the caster sugar, brown sugar, water, and
70g (2.47oz) brown sugar  liquid glucose and bring to the boil. Once it reaches 145°C
35g (1.23oz) water (293°F) add the butter and honey and whisk to combine. Grad-
65g (2.29oz) liquid glucose  ually add the cream while whisking. Continue to whisk over the
145g (5.11oz) unsalted butter heat and add the salt and bicarbonate soda. Once the caramel
25g (0.88oz) honey reaches 117°C (242.6°F), pour it over the chopped dates in
1.5g (0.05oz) salt the tart base, so that it is approximately 8mm in depth. Pour
2.5g (0.09oz) bicarbonate soda the remaining caramel into the prepared frames. Allow to cool
completely.
EQUIPMENT
Place the date cake into the tart shell on top of the chewy
4 x small plastic frames, or a small tray caramel and gently press it down to create an even layer. Use a
lined with baking paper. small knife to poke holes into the cake.
spatula
thermometer  SUBSTITUTE
whisk
70g (2.47oz) brown sugar {for}
70g (2.47oz) white sugar

65g (2.29oz) liquid glucose {for}

65g (2.29oz) light corn syrup

SOFT CARAMEL
METHOD
INGREDIENTS

75g (2.65oz) fresh cream 35% fat Boil the cream and sea salt then set aside. Dry caramelise the
2g (0.07oz) sea salt sugar in a large saucepan. Add in the cream and mix to com-
175g (6.17oz) caster (superfine) sugar bine. Remove from the heat and whisk in the butter, a couple of
125g (4.41oz) unsalted butter, room tempera- pieces at a time. Add in the glucose and whisk until completely
ture and cubed incorporated. Pour most of the caramel over the date cake, allow
75g (2.65oz) liquid glucose time for the caramel to sink into the cake before pouring the rest
on top. Allow to set at room temperature.
EQUIPMENT
 NOTE
spatula
The tart can be stored in the refrigerator however, if the refriger-
ator has a lot of moisture, it will soften the caramel too much.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.
CHOCOLATE CURLS
METHOD
INGREDIENTS

300g (10.58oz) Callebaut Power 41 Couverture Pour some tempered chocolate ( see our online video for
40.7%, tempered instructions) onto a stone workbench and spread it out with a
palette knife. Work the chocolate backwards and forwards until it
EQUIPMENT begins to go dull. Remove the edges of the chocolate to create
a rectangle no wider than the scraper. Cut the chocolate into
large angled palette knife thin lengths then use the scraper to create individual curls as
large metal scraper demonstrated in the video.

FINISHING
METHOD
INGREDIENTS

pitted dates, roughly chopped Remove the frames from the chewy caramel and, using an oiled
knife, cut the caramel into small cubes. Arrange the chocolate
EQUIPMENT curls, caramel cubes and chopped dates on top of the tart.

vegetable oil spray

food tweezers

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.