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Serves: 6 Ingredients: - 2 cups plain flour
- 2 tblspns icing sugar
- 185g butter, cubed and chilled
- 1 egg
- Orange Scented Dates
- 18 fresh dates
- 1/4 cup caster sugar
- 2 strips of orange peel, pith removed
- 1 cup fresh orange juice
Yoghurt Filling - 1 cup King Island Yoghurt
- 1/2 cup King Island Pure Cream
- 1 tblspn vanilla sugar
Method: - Place flour, icing sugar, butter and egg in a food processor and blend until mixture comes together and forms a ball.
- Wrap in plastic wrap and refrigerate for 30 minutes. Roll out biscuit pastry between 2 sheets of baking paper until 5mm thick.
- Line the bases of six individual 10cm loose based flan tins. Blind bake pastry at 200C for 10 minutes, remove paper and weightings and bake for a further 5 minutes or until golden brown and cooked through. Cool.
- Simmer the dates, sugar and orange peel in orange juice until tender and plump. Set aside to cool, then pit the dates and cut into wedges. Beat the King Island Yoghurt, King Island Cream and sugar with an electric beater until thick and creamy. Spoon into the pastry cases and top with orange scented dates. Serve.
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