Ranginak Tart (Persian Date & Walnut Tart)
Ranginak Tart (Persian Date & Walnut Tart)
The ranginak tart combines the rich flavours of dates and walnuts in a buttery tart crust, making it a delicious and visually appealing treat for your Christmas celebrations.
Servings
12
Prep time
Cook time
Recipe
Ingredients
- 1½ cups all-purpose flour
- ½ cup unsalted butter, cold & cut into small cubes
- ¼ cup raw sugar
- Pinch salt
- 1 egg yolk
- 1 cup walnuts
- 2 tbsp melted butter, extra for greasing the pan
- 2 tbsp honey
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- Pinch ground cardamom
- Pinch ground cloves
- Pistachios, for garnish
- Fresh strawberries, for garnish
Method
- Preheat oven to 175°C and grease a tart pan.
- In a food processor, combine the all-purpose flour, cold butter cubes, raw sugar and salt. Pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and pulse again until the dough comes together.
- Press the dough evenly into the greased tart pan, covering the bottom and sides
- In a food processor, mix together the chopped dates, finely chopped walnuts, melted butter, honey, ground cinnamon, vanilla extract, ground cardamom and ground cloves. Pulse on low/medium for 20 secs or until the ingredients are a coarse but sticky consistency.
- Spread the filling evenly over the tart crust.
- Place the tart pan in the preheated oven and bake for about 25-30 mins or until the crust is golden brown.
- Remove from the oven and let the tart cool completely before slicing and serving.
- Tip: Garnish the tart with additional chopped walnuts, strawberries and a drizzle of honey
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