Date Tart

By mutzali

Ingredients

• 1 sleeve (6 oz) tea biscuits
• 8 tablespoons (4 oz) butter, melted
• 1 tsp cinnamon
• 24 medium-sized dates (or 18 medjool dates)
• 7 oz (about 1/2 a can) sweetened condensed milk
• 6 oz (3/4 cup) creme fraiche*

Preparation

Step 1

1. Preheat the oven 350 F. Pit the dates and place them in bowl. Add very hot water just to cover them and let sit 20-30 minutes to soften.
2. Meanwhile, pulse the biscuits in a food processor to form a coarse meal (alternately, place in a heavy duty bag and bash with a rolling pin). Add the cinnamon and drizzle in the butter, pulsing to mix. Press the crumb mixture into a 9" round tart pan. Place the pan in the oven and par-bake the crust for 7 minutes.
3. Drain the dates and place them in a blender or food processor. Add the condensed milk and the creme fraiche and blend until the mixture is smooth. Pour the mixture into the tart crust. Bake in the center of the oven for 20 minutes, until the filling no longer jiggles. Remove from the oven, then place the tart under the broiler for 2-3 minutes to brown the top, watching carefully the edges don't burn. Let cool completely before serving, dusted with powdered sugar if desired.