Sticky toffee tarts
- Preparation and cooking time
- Plus chilling
- More effort
- Makes 6
This twist on classic sticky toffee pudding is ideal for a different dinner party dessert
For the pastry
For the sauce
For the filling
- 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.