Recipe for Never Fail Tipsy Tart 
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Yield:
1
Ingredients:
Amount Ingredient
This tart tastes better the next day. Serve it hot with custard, cream or ice
cream.
250 gm stoned dates, chopped
5 ml bicarb
250 ml (1 cup) boiling water
115 gm butter
250 ml (2 cups) sugar
2 x eggs
500 ml flour
2 ml baking powder
2 ml salt
250 ml walnuts, chopped
----------------- Syrup: ----------------
300 ml sugar
20 ml butter
190 ml water
1 ml salt
5 ml vanilla
125 ml (or a little more!) brandy
preheat oven to 180C. Grease two 22 cm tart plates or one large square baking
Instructions:
Instructions: Divide the dates in two. Add bicarb to one half. Pour boiling water over and stir. Leave to cool Cream butter and sugar together. Add eggs and beat well.

Sieve the dry ingredients together and fold into the mixture. Add the second half of the dates and the nuts. Stir in date and bicarb mixture and mix well.

Pour into dish/es and bake for 45-50 mins. Simmer sugar, butter, water and salt together for about 5 mins. Remove from heat and stir in vanilla essence and brandy. Pour over tart while still warm.

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