Preparation
Step 1
Preheat the oven to 180C and grease 4 x 10cm loose-bottomed tart tins. Line with the pastry and trim the excess. Chill in the fridge for 30 minutes. Cover with baking paper and fill with baking beans.
Step 2
Bake for 8 minutes, remove the beans and paper, then bake for 5 minutes more. Cool.
Step 3
To make the tart filling, whisk the eggs in a large bowl then add the date spread, double cream, caster sugar, the orange zest and juice, and walnuts.
Step 4
Carefully pour into the tarts so it almost fills the top.
Step 5
Bake for 6-8 minutes more until the filling is just set. Garnish with the pistachios, almonds and apricots to serve and serve with cream, if you like.
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