This easy Tipsy Tart recipe is super moist, super yummy, and the perfect dessert for Christmas lunch or dinner, or anytime of the year actually! This true South African favorite, also known as Cape Brandy Tart, is loaded with Brandy, it’s rich in flavor, and served warm pairing perfectly with custard, ice-cream or whipped cream.
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Easy Tipsy Tart Recipe
A quick 5 minute video, with some helpful tips if you want to see how this Tipsy Tart is made.
Easy Tipsy Tart Recipe
Copyright © 2021 – This original recipe is by Taryn Bloem – thesupermomsclub.com
Prep Time: 15 minutes
Baking Time: 30-35 minutes
Oven Temp: 180° C or 360° F
Yield: 1 27cm X 28cm Pyrex dish or 2 standard sized pie dishes
Ingredients (for the tart):
250g Pitted Dates (Chopped)
½ Cup Pecan Nuts (Chopped)
½ Cup Glace Cherries (Quartered)
1¼ Cups Boiling Water
1 tsp Baking Soda (Bicarb)
85g Butter
1 Cup Brown Sugar
2 Eggs
2 Cups Self-Raising Flour
1 tsp Mixed Spice
Ingredients (for the sauce):
1½ Cups Boiling Water
1 Cup Brown Sugar
¼ Cup Butter
⅓ Cup Brandy
1 tsp Vanilla Essence
Method:
Place the dates, nuts and cherries in a bowl.
Add the baking soda to the boiling water, stir, and pour over the dates, nuts and cherries. Allow to stand while the remaining ingredients are mixed.
Add the butter (room temperature) and sugar into a mixer and cream well.
Add the eggs and beat until combined. Scrape down the sides of the bowl, the butter usually accumulates on it, and give it a quick beat again.
Sift in the self raising flour and mixed spice, and beat until just combined, don’t over-beat at this point otherwise the self-raising flour won’t rise nicely!
Add the date mixture, and beat until well incorporated.
Grease your Pyrex dish with butter, and pour the mixture into it. Ensure that there aren’t any large air bubbles in the mixture once it’s been poured into the dish. Simply tap it on a flat surface a couple of times until the bubbles have popped. Then vibrate the dish in a side to side motion to level it out nicely.
Place the dish in the center of your oven, and bake at 180° C or 360° F for 30 – 35 minutes (until golden on top). It is usually baked after 30 minutes, so watch it, otherwise it can also dip in the middle if over-baked.
While the pudding is baking, it’s time to make the sauce that will be poured over it when it comes out of the oven…
Add the water, sugar and butter to a pot and place it on a medium heat on the stove. Slowly bring it to the boil while stirring (ensuring that the sugar & butter melts).
Allow to boil for 5 minutes, add the brandy, and simmer for a further 5 minutes.
Add the vanilla essence at the end of the simmer time, stir, and remove from the stove.
When your pudding comes out of the oven, skewer a couple of holes in it (this will help in the sauce absorption) and slowly pour the sauce over the pudding… voila, your easy Tipsy Tart is baked like a pro!
Serve warm with some whipped cream, ice-cream or custard… enjoy!
Easy Tipsy Tart Recipe
Equipment
- 27cm x 27cm Glass or Ceramic Dish
Ingredients
Ingredients (For The Tart):
- 250 grams Pitted Dates Chopped
- ½ cup Pecan Nuts Chopped
- ½ cup Glace Cherries Quartered
- 1¼ cups Boiling Water
- 1 tsp Baking Soda (Bicarb)
- 85 grams Butter
- 1 cups Sugar Brown
- 2 Eggs
- 2 cups Self-Raising Flour
- 1 tsp Mixed Spice
Ingredients (For The Sauce):
- 1½ cups Boiling Water
- 1 cups Sugar Brown
- ¼ cup Butter
- ⅓ cup Brandy
- 1 tsp Vanilla Essence
Instructions
Method For The Tart:
- Place the dates, nuts and cherries in a bowl.
- Add the baking soda to the boiling water, stir, and pour over the dates, nuts and cherries. Allow to stand while the remaining ingredients are mixed.
- Add the butter (room temperature) and sugar into a mixer and cream well.
- Add the eggs and beat until combined. Scrape down the sides of the bowl, the butter usually accumulates on it, and give it a quick beat again.
- Sift in the self raising flour and mixed spice, and beat until just combined, don't over-beat at this point otherwise the self-raising flour won't rise nicely!
- Add the date mixture, and beat until well incorporated.
- Grease your Pyrex dish with butter, and pour the mixture into it. Ensure that there aren't any large air bubbles in the mixture once it's been poured into the dish. Simply tap it on a flat surface a couple of times until the bubbles have popped. Then vibrate the dish in a side to side motion to level it out nicely.
- Place the dish in the center of your oven, and bake at 180° C or 360° F for 30 – 35 minutes (until golden on top). It is usually baked after 30 minutes, so watch it, otherwise it can also dip in the middle if over-baked.
Method For The Sauce: (make 15 minutes before tart comes out the oven)
- Add the water, sugar and butter to a pot and place it on a medium heat on the stove. Slowly bring it to the boil while stirring (ensuring that the sugar & butter melts).
- Allow to boil for 5 minutes, add the brandy, and simmer for a further 5 minutes.
- Add the vanilla essence at the end of the simmer time, stir, and remove from the stove.
- When your pudding comes out of the oven, skewer a couple of holes in it (this will help in the sauce absorption) and slowly pour the sauce over the pudding… voila, your easy Tipsy Tart is baked like a pro!
- Serve warm with some whipped cream, ice-cream or custard… enjoy!
Video
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