Date tart

When the tangy taste of yoghurt mixes with the sweetness of the date, we say, Yum!


  • For the shortcrust pastry:
  • 150 g of flour
  • 75 g of sugar
  • 1 sachet of vanilla sugar
  • 100 g butter + 1 walnut for the mold
  • 1 pinch of salt
  • 1 egg
  • For garnish :
  • 50 g of pitted dates
  • 50 g of pecan
  • 1 jar of plain yoghurt
  • 30 g of butter
  • 2 eggs
  • 100 g of sugar
  • 1 sachet of vanilla sugar
  • 1 C. soup with Maizena
  • 30 cl of milk


Let the butter soften at room temperature.
Line a colander with a fine cloth. Pour in the yoghurt and let it drip for 1 hour.
Make the dough: in a bowl, mix the flour, the sugar and the vanilla sugar, the salt and, one after the other, the hazelnuts of butter then the egg while working with the end of the fingers.
Spread in buttered pie pan and let cool.
Meanwhile, prepare the filling: crush the nuts roughly. Chop the dates.
Preheat oven to 220 ° C (7-8).
Break the eggs, separating the whites from the yolks. Pour the yolks in a bowl with the two sugars and whisk until you have a frothy mixture.
Without stop working, add the butter previously melted, the drained yogurt, the Maïzena in rain, the milk little by little and finally, the dried fruits.
Beat the egg whites until stiff and gently add to the mixture.
Pour over the dough, even the surface and bake directly on the oven floor for about fifty minutes.
Unmould and enjoy cold.