PREPARE short crust pastry as given in the Apricot Amber recipe (see last recipe). Roll out and cut into five cm discs. Line 12 tart cases with these discs and chill in the refrigerator. To prepare the filling: Soak dates overnight in milk, de-stone and blend in a mixie. Beat butter and sugar till fluffy. Mix in the well beaten egg and the date paste. Lastly, fold in the flour and crushed walnuts. Spoon the mixture into the prepared tart cases and bake in a pre heated oven for 15 to 20 minutes or till done. To serve: Beat up fresh cream with a little sugar and pipe rosettes over the tarts and decorate with walnuts. NOTES : Small tart cakes with dates and walnuts
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|Serving Size: 1 Serving (75g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 116 (41%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 5.9g||29 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 91.7mg||28 %|
|Sodium 71.5mg||2 %|
|Potassium 236.6mg||6 %|
|Total Carbohydrate 37.7g||11 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 35.1g|
|Protein 5.8g||8 %|
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Calories per serving: 281
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