24-inch tart pan
 
Ingredients:
 
Crust: 
20 gr. ground biscuits
100 gr. melted butter
 
Filling:
1 container (450 gr.) date spread 
250 grams of coarsely ground walnuts 
12 pitted dates cut into cubes
 
Topping:
2 containers (500 ml) whipping cream
3 tablespoons of strong espresso coffee or 1 tablespoon of instant coffee dissolved in 3 tablespoons of boiling water, chilled
2 tablespoons confectioner's sugar
1 box of vanilla instant pudding
 
Topping: 
100 gr. of chopped walnuts
 
Directions:
  1. Mix the biscuit crumbs with the melted butter. Transfer to tart pan and press evenly along bottom and sides. Put in freezer for 30 minutes.
  2. Mix the filling ingredients until consistency into a uniform mixture and use a knife to spread flat on the biscuit bottom.
Whip the cream and confectioner's sugar into a soft whipped cream. While whipping add the coffee and instant vanilla pudding and whip until the whipped cream is soft but firm. Spread the whipped cream on the date filling and sprinkle with walnuts. Cover and transfer to fridge for at least three hours until it sets.