Date Tart or Date and Carrot Tart
1lb stoned dates (or 1lb dates and ½ cup sieved steamed carrots)
2 dessertspoons Bourneville cocoa
½ teaspoon vanilla essence
Chop up dates and place in basin with 1oz hot water. Line a greased sandwich tin with thin whole-wheat pastry (Recipe below). Now mash up dates to a soft cream, stir in cocoa and vanilla essence, and mix well. Fill pastry casing with mixture, and place a cover of pastry on top. Pinch edges of pastry together, make a cross in the top of the pie, and bake in a fairly quick oven for about three-quarters of an hour. Instead of the cocoa and vanilla essence, the filling may be flavoured with lemon juice substitute.
½lb. whole-wheat flour
4oz cooking fat
Rub fat lightly into the flour and add cold water to make into a stiff dough. Roll out lightly, handling as little as possible