- 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
- 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.
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