The "Date Tart" would have to be the most talked about tart in Sydney to the point I would have to say.... it has a cult following amongst chefs and dessert fanatics. It was founded and executed by the infamous pastry and dessert chef Lorraine Godsmark back in her days of Rockpool.
So, what makes it so good? It is the rich, silky, smooth set vanilla custard -the gorgeous moist, large Medjool dates and the perfectly baked butter pastry tart case. It is finished with an amazing crust on top of the tart which always leads to the question, how did you get that? It is all made by hand and involves a lot of whisking and praying so that it comes out perfect - not over cooked and not under cooked...just a perfect wobble.
The Date Tart takes me back to my apprentice days at Rockpool. When making it I knew it had to be faultless. I got there in the end and it is a skill I am so happy to have mastered as it is so special in every way.
If you want to savour a slice of this iconic tart head to the lady herself.
Lorraine's Patisserie shop 5, Palings Lane, Sydney, New South Wales.