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Warm brandy dessert topped with cream.
In the bowl of a stand mixer using the paddle attachment, cream the butter and sugar until fluffy. Add the eggs and beat well until combined.
Sift the flour, baking powder and salt into the batter and mix to combine. Add the nuts to the batter and stir.
Place the dates into a small bowl and pour the boiling water over the dates. Sprinkle the baking soda over the dates. Allow the mixture to bubble. Pour the date mixture into the batter. Mix the dates into the batter and pour batter into a greased 9 x 9-inch baking dish.
Bake for 30 to 35 minutes or until an inserted toothpick comes out clean.
Towards the end of the bake time, make the syrup. Combine sugar, water and butter in a saucepan. Bring syrup to a boil and simmer for 5 minutes. Remove saucepan from the heat and stir in the vanilla and brandy.
When the tart comes out the oven, make a few holes in the top of the tart using a fork or toothpick or similar. Pour the syrup over the tart. The syrup will take a minute to soak into the tart.
Serve warm with whipped cream.
Every choc-aholic’s dream wrapped up in a gluten free ice cream cake.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!