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Sticky toffee tarts

• Sarah Cook

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Makes 6

More effort

Prep: 1 hr

Cook: 45 mins

Plus chilling

A star rating of 2.9 out of 5.6 ratingsRate

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This twist on classic sticky toffee pudding is ideal for a different dinner party dessert

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Ingredients

Nutrition

Units:

MetricUS

For the pastry

• 200g butter

  chopped into cubes

• 225g plain flour

  plus extra for dusting

• 100g light muscovado sugar

• 1 tsp vanilla extract

• 1 large egg yolk

For the sauce

• 200g light muscovado sugar
• 50g butter
• 250ml double cream

For the filling

• 250g date

  roughly chopped

• 200ml milk

• 50g butter

  softened

• 1 tsp vanilla extract

• 100g plain flour

• 1 tsp bicarbonate of soda

• 50g ground almond

• 2 large eggs

• 100g light muscovado sugar

• 2 tbsp treacle

• vanilla ice cream

  to serve

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Nutrition: per serving

• kcal1256

• fat72g

• saturates42g

• carbs137g

• sugars101g

• fibre4g

• protein14g

• salt1.3g

  low

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Method

• step 1

  For the filling, put the chopped dates and milk in a pan. Bring to the boil, then set aside for 30 mins.

• step 2

  To make the pastry, put the butter and flour in a food processor and whizz to fine crumbs. Pulse in the sugar. Mix the vanilla and egg yolk with 1 tbsp water, then dribble in while whizzing, to bring the pastry together. If it doesn’t come together, whizz in a trickle more water.

• step 3

  Roll out the pastry on a lightly floured surface to line 6 individual deep tart tins with an overhang. Prick the bottoms and chill for 20 mins.

• step 4

  To make the sauce, melt all the ingredients together, then bubble for 2-5 mins until saucy. Cool.

• step 5

  Heat oven to 200C/180C/fan 6. Line each tart case with crumpled baking parchment, add some baking beans and blind-bake for 15 mins. Remove paper and beans, and bake for 5 mins more until biscuity. Trim the pastry edges.

• step 6

  Spoon 1 tbsp of the sauce into each tart case. Mash the reserved date mixture with a potato masher, then tip into a bowl with the softened butter, vanilla, flour, bicarb, almonds, eggs, sugar and treacle. Whisk together with an electric whisk until just combined, then divide between tart cases.

• step 7

  Reduce oven to 160C/140C fan/gas 3 and bake for 15 mins. Cool a little before turning out. Serve tarts warm topped with scoops of vanilla ice cream and drizzled with sticky toffee sauce.

RECIPE TIPS

SARAH'S TIP FOR PASTRY

This pastry is biscuity and delicious, but as a result, a bit harder to work with. Patch jobs are fine in these little tins, but this pastry won’t cook as a large tart. If you’re nervous about trying it, just buy 500g sweet shortcrust pasty.

Recipe from Good Food magazine, January 2012

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A star rating of 2.9 out of 5.6 ratings

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