Decadent Date and Nut Tart with Homemade Rooibos and Orange Ice Cream

Rooibos orange ice cream and vanilla sauce

1. First, add the rooibos tea to 100 ml milk, bring to the boil and reduce. Then add the ingredients for the vanilla sauce and bring to the boil while stirring, then allow to cool. Then beat the 8 egg yolks with the sugar with the hand mixer until light yellow. Remove the vanilla pods from the sauce. Gradually stir the sauce into the beaten egg yolk. Then put everything back into the pot and slowly warm it up, stirring constantly, and let it become thicker (not too hot!). Let the mixture cool down. Put in the ice cream maker later. Then pour into a mold and place in the freezer.

Dough: date and nut tart

1. Mix the butter for a long time, then add the sugar, vanilla sugar, salt and egg yolk and stir until the mixture is light. Mix nuts and flour and add – keep the dough wrapped in foil in the refrigerator for an hour. Then fill in the form and put in a cool place.

Topping for: date and nut tart

1. Bring the cream and sugar to the boil until the mixture is golden yellow and thick. Chop the nuts and dates into small pieces, add and spread on the dough. Bake in the oven for 15 minutes (approx. 180 degrees). Let cool (and put in the fridge for 20 minutes before cutting.) Cut the tart and arrange on the plates. Take the ice cream out of the freezer and place it with the tart using a scoop.