Never Fail Tipsy Tart Recipe

•     This tart tastes better the next day. Serve it warm with custard, cream or possibly ice
•     cream.
• 250 gm stoned dates, minced
• 5 ml bicarb
• 250 ml (1 c.) boiling water
• 115 gm butter
• 250 ml (2 c.) sugar
• 2 x Large eggs
• 500 ml flour
• 2 ml baking pwdr
• 2 ml salt
• 250 ml walnuts, minced
• 300 ml sugar
• 20 ml butter
• 190 ml water
• 1 ml salt
• 5 ml vanilla
• 125 ml (or possibly a little more!) brandy
•     preheat oven to 180C. Grease two 22 cm tart plates or possibly one large square baking
•     dish.

Directions