Best Tipsy Tart Recipes
TIPSY CHOCOLATE PECAN TART
When you get a call that someone is "stopping" by and need a fast, easy recipe that looks like it took you days to make, this is it! I put it in a tart pan as it gives it a nice presentation too. And it's not sweet like regular pecan pie (nor as "jelly") and that's why this is my husbands favorite dessert!
Provided by Janice (Jan) Barlow
Categories Chocolate
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 425 degrees. Put pie crust into pie pan or tart (I prefer the tart pan-nicer presentation) and crimp edges. Sprinkle chocolate onto crust and sprinkle pecans on top of choolate
- 2. Whisk together eggs, sugar, corn syrup, vanilla, salt and whiskey and pour over nuts. Place this pie onto a rimmed cookie sheet before putting it in oven-it tends to "overflow" and is very hard to clean the oven after! Bake 20 minutes at 425 degrees, then reduce oven to 350 degrees and bake until pie is set but slightly "wobbly" in center, about 35 minutes more
- 3. Let cool completely on wire rack
TIPSY TART
An old South African recipe; I remember my mom making this almost every weekend. It has a strong brandy flavor and is delicious served warm with whipped cream or vanilla ice cream.
Provided by Ant5291
Categories Tarts
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cream sugar and butter well.
- Mix dates with boiling water.
- Sift dry ingredients together.
- Stir all 3 mixes as well as nuts together until just mixed.
- Bake in medium size baking pan (sprayed) for about 45 minutes at 350.
- Syrup:.
- Boil sugar and water together over low heat for 10 minutes.
- Remove from heat; add brandy, butter and vanilla and pour over hot tart.
Nutrition Facts : Calories 476.2, Fat 10, SaturatedFat 4.2, Cholesterol 15.3, Sodium 390.3, Carbohydrate 88.8, Fiber 3.8, Sugar 63.7, Protein 4.8
TIPSY TART
Great South African Pudding/Tart. Made it many times and it's always been a hit and the recipe asked for. Great for a braai and serve with Ice Cream.
Provided by shunts
Time 1h
Yield Serves 12
Number Of Ingredients 0
Steps:
- Put 1/2 the dates, boiling water, sugar and marge into a large pan and bring to the boil for 3-4mins. Remove from the heat.
- Mix the bi-carb with the tepid water and add to the date mix, it should froth up. Now sift the flour and baking powder into the mix and add the rest of the dates and the nuts. Gently blend in the egg. Continue blending until all the ingredients are well mixed together
- Put mixture into a large square dish [ I use a 10" sqr dish 2 1/2" in depth and it's perfect ] and bake at 180C for about 40mins. Meanwhile make the syrup!
- The Syrup!
- Boil all the ingredients except the brandy for 2-3 mins
- just before you take the Tart out of the oven.
- When you take the tart out of the oven poke it with a knitting needle or such to make holes in the tart all over. Mix the brandy with the Syrup and immediately pour slowly over the tart letting the fluid settle into the holes and around the sides of the dish. Be careful not to splash over the sides [ Such a waste of good brandy!]
- Leave to cool a little so the the syrup can dissolve into the tart and then serve with Ice Cream
TIPSY TART
This is a very South African dessert that can be served with custard or cream in winter and ice cream in summer. Its also called Brandy Tart. I made this recently when I invited my daughters in laws. Not even a crumb was left. Its high summer here now so I served it with cream - and rocky road ice cream for those who wanted a cold dessert! Brandy is the drink of choice for most South Africans and a favourite drink is Brandy & Coke!
Provided by Angela Nair @Angel07
Categories Ice Cream & Ices
Number Of Ingredients 18
Steps:
- TART: Divide the dates into two equal parts. Add Bicarbonate of Soda to the one half and pour over the boiling water. Stir to mix and set aside to cool.
- Cream butter and sugar until creamy and add beaten eggs. Mix well. Sift together the dry ingredients and fold it into the creamed mixture.
- Add the dry half of the dates together with the nuts to the mixture. Lastly stir in the soaked date and bicarbonate mixture and mix thoroughly.
- Turn the batter into a well greased baking dish or 2 x 9inch tart plates. Bake in a moderate oven - 180 degrees centigrade or - 350 degrees fahrenheit.
- SYRUP: Cook sugar, butter and water together for 5 minutes. Remove from heat and add vanilla extract, salt and brandy (or rum). Stir to mix. Pour the syrup over the hot tart when it is taken out of the oven. Serve with Cream, Custard or Ice Cream
- NOTE: As you take the tart out of the oven - prick it all over with a toothpick then pour over the sauce. Make a double batch of the sauce and drizzle some over the cream or ice cream when you serve the tart
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