GOLF KITCHEN RECIPE: EMIRATES DATE TART Recipe by Nicholas Cuomo, Executive Chef at Emirates Golf Club, Dubai, United Arab Emirates



Recipe by Nicholas Cuomo, Executive Chef at Emirates Golf Club, Dubai, United Arab Emirates

Recipe and photo courtesy of Golf Kitchen by Diana DeLucia. For more information, to subscribe to Golf Kitchen Magazine or order a copy of the famous Golf Kitchen Cookbook, visit

Serves 4


Short Crust
12ml Olive Oil
250g Flour
2 Tbs. Water
10g Sugar
Pinch Salt

Date Filling
250g Dates (stoned and chopped)
200g Almond Powder
1 Tangerine (zest)
2 Tbs. Anisette Liquor

Vanilla Chiboust
4 Egg Yolks
125g Sugar
40g Flour
500g Milk
1 pod Vanilla
100g Cream

French Meringue
4 Egg Whites
240g Sugar
2 drops Green Food Dye
Salt to taste

100g Coconut
100g Pistachio Flakes
10g Edible Flowers
20g Candied Fruit
2 Black Currents
1 Raspberry
25g Strawberry
1 Chocolate Ring or Chocolate Roll
40g Cream Cheese
4g Gold Leaves
Coriander Leaves to taste


Short Crust

Rub the olive oil into the flour until the mixture resembles bread crumbs. Stir in the water and mix a firm dough, then wrap in cling film and chill for 45 minutes.

Place the dough in a tartlet mold 4 cm in diameter.

Blind bake at 180°C for 9 minutes. Remove and set aside.

Date Filling

Melt the dates in a saucepan. Cook for 4 minutes over low heat. Stir in the tangerine and anisette liquor. Add the almond powder to the mix to have a firm paste and set aside.

Vanilla Chiboust

Whisk the egg yolks, sugar and flour together in a bowl to combine.

Boil half the milk with the vanilla pod.

Add the egg mixture to the milk mixture to make a crème patisserie.

Cool at room temperature. Whip the cream and fold into the crème patisserie. Set aside in the refrigerator.

French Meringue

Beat the egg whites with a pinch of salt, adding a little of the sugar at a time. Keep beating until shiny and stiff.

Separate half of the mixture and keep it white. Add the green food coloring to the other half and mix.

Place the mixtures into two separate baking trays and dry in the oven at 100°C for 1 hour.

Keep both meringues in airtight containers in a dry place and set aside.


Fill the tartlet with around 70g of date paste, coat with coconut and pistachio flakes and set aside.

Crumble the meringue into pieces then place as shown in the picture.

Pipe or spoon 5 dots of the vanilla chiboust along the plate, placing the edible flower petals over the cream.

Place the cut berries along the meringue arrangement as shown in the picture.

For the chocolate ring you can use a chocolate roll. (chocolate ring can be purchased from a gourmet store)

Take the canned cream and make a quenelle and place on top of the tart.

Wine Match

Tokay d’Aszu 5 Puttonyos, Hungary.

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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