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
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
- 2.1 oz60g all purpose flour
- 0.8 oz24g softened lard
- 0.2 oz6g sugar white
- 0.7 oz20g cold water
- 3.2 oz90g pitted, chopped date
- 0.5 oz14g brown sugar
- 0.4 oz10g melted butter
- 1.1 oz30g water
- 5/85/8 egg yolks, beaten, for egg wash (10g)
- 0.1 oz4g toasted sesame seeds
