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Sticky toffee tarts

Sticky toffee tarts

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  • 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
low insalt1.3g


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


  • 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.


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

Goes well with


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A star rating of 3.2 out of 5.5 ratings

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