Quick date tartlets

Dates remind me somehow of the first time I took up baking which was several years ago. My sister V had a whole boatload of packed dates, still with pits, which her then-boyfriend (now husband) sent her from the Middle East where he was working. Now dates are delightful to eat but you really can't pop them in your mouth like peanuts. They're so substantial, so sweet, that a few at a time is enough.

So then I looked up recipes for ways to make use the leftover dates. There were kilos of them sitting in our various fridges and it was a crime to let them go to waste. I made date loaves and date muffins and fed the multitude (i.e. my siblings).

The mini tarts are in honour of those days -- and dates.

Date mini tarts

Creamy-sweet and quite filling. Use pre-made tart shells for easy prep. I know, the horrors! But I can't quite muster the patience and confidence to make pastry shells from scratch.

You'll need
12 mini tart shells (I used Western Family, box of 12, 3” tart shells, 228g)

For the filling:
175g dates, pits removed
20g butter
2 eggs
25g caster sugar
1 teaspoon vanilla
Optional: 2 tablespoons soft brown sugar

Preheat oven to 325 F. Chop the dates in half or finer pieces, depending on their size. You want the pieces to fit nicely in the tart shells.

Melt butter in a sturdy saucepan with a thick base. This is so that the dates don't burn before they go soft. Add dates and cook over low heat until soft, about 10 minutes. Spoon fruit mixture into tart shells.

Whisk together the eggs until fluffy. Add caster sugar and vanilla and beat. Pour over the dates, making sure to cover the dates with the creamy mixture. Optional: sprinkle half the brown sugar over the topping.

Bake at 325 until the topping is set, about 25-30 min. Watch carefully as overcooking might curdle the custard.

You can also sprinkle over another 2 spoonfuls brown sugar and flash under a hot grill to caramelise. I also skipped this step as I thought the tarts were sweet enough.

These tarts are perfect served with some strong black coffee or -- my preference -- hot green tea.