Sticky toffee tarts

Sticky toffee tarts

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(6 ratings)

Prep: 1 hr Cook: 45 mins Plus chilling

More effort

Makes 6
This twist on classic sticky toffee pudding is ideal for a different dinner party dessert

Nutrition and extra info

Nutrition: per serving

  • kcal1256
  • fat72g
  • saturates42g
  • carbs137g
  • sugars101g
  • fibre4g
  • protein14g
  • salt1.3g
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    For the pastry

    • 200g butter, chopped into cubes



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 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



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 250ml double cream

    For the filling

    • 250g date, roughly chopped



      Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

    • 200ml milk



      One of the most widely used ingredients, milk is often referred to as a 'complete' food…

    • 50g butter, softened



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 1 tsp vanilla extract
    • 100g plain flour
    • 1 tsp bicarbonate of soda
      Bicarbonate of soda

      Bicarbonate of soda

      Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

    • 50g ground almond
    • 2 large eggs



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 100g light muscovado sugar
    • 2 tbsp treacle
    • vanilla ice cream, to serve


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

    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.

    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.

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

    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.

    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.

    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.

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    Comments, questions and tips

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    31st May, 2015
    Made these for a dinner party, absolutely delicious but rich. I used 10cm width x 2cm depth tins and there was enough pastry left for 2 more. I halved the filling Recipe and it was plenty for the 6 shells I had although it took 30 mins to cook not the stated 15. There was more than enough sauce which was thick and caramels. Despite all the amendments Another make again recipe from this site.
    30th Dec, 2012
    I also agree with previous comments. There was too much pastry and filling, so made a few more. My guests thought they were lovely served with just good quality vanilla ice cream, but I found the tart very sweet and rich. Not sure if its worth all the extra effort compared to just a good sticky toffee pudding.
    16th Nov, 2012
    I agree with some of the previous comments. The pastry is very wet. The only way I could roll it out was between two pieces of cling film. The oven temperature is too high for bind baking, and possibly too low once the filling is added - I had to cook for an extra 5 minutes. The recipe makes about 8 - 10 tartlets, which is just as well given the calorie count.
    22nd Mar, 2012
    Hi Amanda, I just used shortcrust pastry - so reducing fat and sugar - and made them smaller by making 10. No changes to the pud and the sauce. They really do look tidy and attractive BUT I personally think the pastry doesn't add enough to make that extra fat worthwhile. Sticky toffee pudding is yum: I'm going to stick to that (occasionally!)
    claraclutt's picture
    22nd Mar, 2012
    Too much pastry and filling the 1st time I made it.2nd time I rolled it thicker,made 8 tarts and not 6 and still had enough filling left to put into two ramakins and freeze to eat as a yummy pud someother time.also made a few biscuits with the left over for the comments about the cals I think it's worth it cos they are the yummiest puds ever!!!(just don't eat them too often!)
    21st Mar, 2012
    MsCupCake what were your adjustments please as I am horrified at the thought of 1256 calories and 101g sugar (that is more than my daily allowance!!!) but I would still like to make a variation
    3rd Mar, 2012
    Well, with my adjustments it was still utterly delicious but I was SO full, despite making smaller tarts (10!). I am going to stick to the pudding and sauce though as I think this is plain greedy when it is so high in calories/fat/sugar - really very unhealthy. No real need to add pastry to what is already a dense pudding. imo .......:)
    13th Feb, 2012
    The picture of this is so lovely - but - 1256 calories per serving???? :O I will have to make some adjustments ........
    10th Feb, 2012
    What size tart tins is everyone using? I don't have any so going to buy some for this !
    4th Feb, 2012
    I made this for a dinner party and it was very delicious in the end. However, there is not enough detail in the recipe. The size of the tart tins is needed (there was a lot of pastry and filling left over when I made it). Also, I needed to know how thick to roll the pastry out. I made three different thicknesses when I used up the left over pastry and the thickest was best. I had to cook it for much longer than stated also and the filling spilled over the top. Not a foolproof recipe for me!


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