The BBC Good Food logo
Sticky toffee tarts

Sticky toffee tarts

By
A star rating of 3.2 out of 5.5 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • More effort
  • Makes 6

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

Nutrition: per serving
HighlightNutrientUnit
kcal1256
fat72g
saturates42g
carbs137g
sugars101g
fibre4g
protein14g
low insalt1.3g
Advertisement

Ingredients

For the pastry

For the sauce

For the filling

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.

Goes well with

Recipe from Good Food magazine, January 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.2 out of 5.5 ratings
Advertisement
Advertisement
Advertisement

Sponsored content