Marwa Alkhalaf's Ranginak - Persian Date Tart with Spiced Crème Fraîche

walnuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide healthy fats and are often more affordable than walnuts.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free alternative with a distinct flavor.

rose water

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Orange blossom water maintains floral notes while being easier to find.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a different flavor profile.

Toast the flour in a pot for 15-20 minutes until it turns golden brown, stirring continuously.

Let the toasted flour cool before mixing it with caster sugar and cubed butter until it resembles wet sand.

Add an egg yolk to the mixture and combine until the dough comes together, adding cold water if necessary.

Wrap the dough in cling film and refrigerate for 20-30 minutes.

Roll out the chilled dough and line tart molds with it.

Bake the tart shells at 170°C (338°F) for about 10 minutes.

Blend soft dates (soaked if dry), brown sugar, soft butter, and vanilla until smooth.

Fold in double cream to the blended mixture to prepare the filling.

Pour the filling into the baked tart shells and bake at 155°C (311°F) for 15 minutes or until set.

Prepare spiced crème fraîche by mixing it with cinnamon, cardamom, and rose water.

Garnish the tarts with pistachio powder and rose petals before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens