Chinese · Dessert
Sweet Date Paste Pies
A Chinese teahouse-style pastry built on a short, lard-enriched crust cradling a thick, caramel-dark date paste cooked down with brown sugar and butter, finished with a scattering of toasted sesame seeds for crunch and nutty aroma.
$1
25 minsPrep
21 minsCook
66 minsTotal
MediumLevel
Nutrition per serving
446Calories
5.4gProtein
18.8gFat
67.1gCarbs
38.5gSugar
4.6gFiber
38mgSodium
76mgChol
7.9gSat Fat
371mgPotassium
66mgCalcium
2.4mgIron
0.1mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Jasmine Tea
international
sweet-spot
hidden-gems
Instructions
1
Simmer the chopped dates with 30g water and brown sugar over low heat for 8-10 minutes, mashing continuously until you have a thick, jammy paste; stir in the melted butter and cool completely.
2
Make the shortcrust by rubbing the lard into the flour and sugar until it resembles coarse crumbs, then bind with the cold water into a smooth dough; wrap and rest in the fridge for 20 minutes.
3
Divide the dough in half and press each piece into a 8cm individual tart tin, building up the sides evenly; divide the cooled date paste between the two shells and smooth the tops.
4
Brush the exposed pastry edges with beaten egg yolk and scatter the toasted sesame seeds over the filling.
5
Bake at 190C for 20-22 minutes on a baking sheet until the crust is golden brown.
6
Cool the pies in their tins on a wire rack for 10 minutes before unmoulding and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g All Purpose Flour
- 24g24g Lard, softened
- 6g6g Sugar White
- 20g20g Water, cold
- 90g90g Date, pitted, chopped
- 14g14g Brown Sugar
- 10g10g Butter, melted
- 30g30g Water
- 10g10g Egg Yolk, beaten, for egg wash
- 4g4g Sesame Seeds, toasted, 1
