South African tipsy tart

South African Tipsy Tart is rich, sweet and sticky delicious ! Simple to make and easy to enjoy with whipped cream, ice-cream or custard.



  • 250 g Pitted Dates, chopped
  • 1 t Bicarbonate of Soda
  • 1 cup Boiling Water
  • 1/2 cup Butter
  • 3/4 cup Sugar
  • 2 extra-large Eggs
  • 1 ½  cups Flour
  • 2 t Baking Powder
  • ⅛  t Salt
  • 1/3  cup Pecan Nuts, chopped
  • Pecan Nuts, whole, to decorate ( optional )


  • 1 cup Sugar
  • 1 cup Boiling Water
  • 1 TB Butter
  • ½  cup Brandy
  • 1 t Vanilla Essence


  1. Pre-heat oven to 180 deg C (350 deg F) – Spray a 20 x 30cm (13 x 9 inch) oven dish with cooking oil.
  2. Mix the Dates, Boiling Water and Baking Soda – let stand at least 5 – 8 minutes.
  3. Meanwhile, beat the Butter and Sugar until creamy – add the Eggs and beat well.
  4. Sift together the Flour, Baking Powder and Salt – add to the Butter mixture and stir until combined.
  5. Add the chopped Pecan Nuts and the Date mixture to the batter – stir until well mixed.
  6. Transfer batter to the prepared oven dish – place a few whole Pecan Nuts on top (if using) and bake for 50 – 60 minutes (this tart does turn very dark – it should feel spongy when lightly tapped).
  7. Remove from the oven and prick several times with a fork.


  1. Bring the Sugar, Boiling Water and Butter to boiling point – the Sugar must be dissolved – let simmer for a few minutes and then add the Brandy and Vanilla – bring to boil again and remove from heat.
  2. Pour the hot Syrup over the tart and let stand until all the liquid has soaked into the tart.
  3. Serve warm (or let it cool completely) and serve with Whipped cream, Ice Cream or Custard.

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