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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    16th Jan, 2012
    Fantastic taste - like Luisa - my pastry was very wet and so next time I will use the egg only and leave out the water to see if that makes a difference. In my fan oven I needed an additional 5 mins to cook them. However once served the room went quiet (highly unusual) and there were clean plates all round! Will definitely add it to my repertoire.
    12th Jan, 2012
    Lovely lovely recipe. Don't be tempted to add extra water to the pastry, just give it a few extra pulses as the first time I did just that and it was v soft and hard to work with. Second time with no water was better. Either way, the pastry was delicious and made more than enough for my 6 tins so enough to make some random biscuits afterwards. I had too much filling too so am going to bake the rest in a ramekin or two as a bonus pud! Huge hit for Christmas Day dessert. V sweet and needs the ice-cream but v yummy indeed.
    1st Jan, 2012
    I made these yesterday. I make sweet crust pastry fairly often and I made this pastry exactly as described but it was far to moist even after I put it in the fridge for a bit and then added more flour but could not roll it to get it in the tins. I kind of pressed it in the tins in the end. It still worked ok but I don't think I would do it again. The puddings did have a delicious taste but you definitely need a sweet tooth, they were too sweet for my liking unfortunately.
    20th Dec, 2011
    WOW! I made this for a dinner party on Saturday.It was the star of the evening, everyone raved about it. I served it with Maple Crunch Ice cream and segmented oranges because it is very sweet and I felt it needed a little acidity. It took a little longer to cook in my oven than the recipe said, I also had quite a lot of filling left. I think I will make another couple of tarts and experiment with freezing them. It would be lovely to have some on stand by.


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