This Middle Eastern-Italian-inspired tart can fit well on your traditional Thanksgiving table, as well as Jewish holidays such as Tu B’Shvat, Sukkot and Rosh Hashanah, for the symbolic use of dates. The dough can be prepared a few days in advanced and kept in the freezer until you’re ready to bake.
Date, Whiskey and Mascarpone Tart
Course: DessertCuisine: Italian, IsraeliDifficulty: DifficultServings
8
servingsPrep time
30
minutesCooking time
35
minutesINGREDIENTS
- For the crust
1 1/4 cups flour
1 stick (8 tablespoons) unsalted butter, in small cubes
2 tablespoons sugar
Pinch salt
Pinch nutmeg
2 large egg yolks
2 tablespoons ice water
- For the filling
5 oz. pitted madjool dates
1/4 cup whiskey
8 oz. mascarpone cheese
3 large egg yolks
1/3 cup sugar
Pinch salt
- For the meringue
5 large egg whites
7 tablespoons sugar
1 teaspoon cornstarch
DIRECTIONS
- Make the crust: Put flour, butter, sugar, salt and nutmeg in a food processor and pulse until crumbs form. Add egg yolks one at a time and pulse until incorporated, then add water and pulse to create the dough.
- Roll out dough into about 12” round on a lightly floured surface and line in a greased 9” tart pan. Press dough to bottom and sides and trim edge.
- Lightly prick bottoms of tart with a fork, then line with foil. Freeze for 30 minutes and up to a week, until you’re ready to bake.
- Cut dates in half lengthwise and soak in whiskey in a little bowl. Let stand for 30 minutes, mixing at least twice.
- Oven to 350 degrees Fahrenheit (180 degrees Celsius). Fill the foil lined tart shell with pie weights and bake for 20 minutes. Remove the foil and bake for 10 minutes longer. Let tart shell cool on a rack for 10 minutes.
- To make the filling, mix mascarpone, egg yolks, sugar and salt.
- Arrange dates on tart shell and gently pour filling on top. Bake for 20 minutes.
- To make the meringue beat egg whites in a mixer until soft peaks form. In a small bowl, mix sugar and cornstarch. Slowly add sugar mixture while mixer is running, until firm peaks form. Spread meringue nicely over tart using a spatula. Bake for a further 10 to 12 minutes, until meringue is golden.
- Let cool before serving. Keep tart in the fridge for us to 5 days.
