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Tarts with onion cream, Medjool date purée and L’Empereur

Tarts with onion cream, Medjool date purée and L’Empereur

4 portions


  • Shortcrust pastry:
  • 175 g (1¼ cup) Flour
  • 113 g (½ cup) Butter, chilled and cubed
  • 4 g (1 tsp.) Salt
  • 60 ml (¼ cup) Cold water
  • 1 handful Rice or beans
  • Date purée and onion cream:
  • 150 ml (5 oz) Water
  • 125 ml (½ cup) White wine
  • 200 g (1 cup) Medjool dates, pitted and coarsely chopped
  • 10 g (1 tsp.) Toasted cumin seeds, Salt, to taste
  • 1 Lemon
  • 75 g (5 tbsp.) Butter, cut into small pieces
  • 3 White onions
  • 45 ml (3 tbsp.) Milk, Salt and pepper, to taste
  • 350 g (12 oz) L’Empereur cheese, sliced


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • Sift the flour into a terrine dish and make a hole in the centre. Place the butter and salt in the centre of the hole.
  • Quickly mix the flour and butter with your fingertips and add water to bring the dough together.
  • Roll into a ball and let stand at least 1 hour.
  • Roll the dough on a lightly floured surface.
  • Cut four crusts with a diameter 2.5 cm larger than your tart pans.
  • Press the dough into each pan and prick the bottom with a fork.
  • Put a handful of rice or beans in the bottom of the tart to prevent swelling.
  • Bake at 350°F (180°C) until golden brown. Remove the rice or beans from the tarts and cool.
  • Bring water, wine, dates and toasted cumin seeds to a boil.
  • Simmer for 10 to 15 minutes until the dates are soft. Remove spices and dates.
  • Use a hand blender to make the purée. Strain through a fine sieve. Season with salt and lemon juice.
  • Melt butter in a saucepan and add onions. Cook over medium-low heat for 30 to 40 minutes without browning.
  • Add milk and season with salt and pepper. Mix with a hand blender, and then pass through a fine sieve.


  • Heat the date purée over low heat and add 2 tbsp. to each tart.
  • Heat the onion cream and place it over the dates.
  • Cover with slices of L’Empereur and place the tarts under the grill for 1 minute until the cheese begins to melt. Serve immediately.


Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

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