Toffee Cream Tart
Member recipe

Toffee Cream Tart

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(3 ratings)

Member recipe by


Serves 6

A wonderful dessert hot or cold, an old favourite.

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  • 7 inch pastry case ready cooked
  • For the filling:
  • Quart pint milk
  • 60 g margarine
  • 40 g brown sugar
  • 25 g plain flour
  • 75 g golden syrup
  • (if no brown sugar use more Golden Syrup)


    1. 7 inch pastry case ready cooked. Either your own or bought. I tend to buy fresh pastry and line my pie dish and bake blind until cooked. My the ready cooked ones are very sweet & tasty.
    2. Melt the margarine and sugar, then stir in the flour. Whisk in the hot milk and stir as it thickens and reaches boiling point.
    3. Keep stirring all the time while you are waiting for the mixture to boil, then cook for 2-3 minutes stirring all the time.
    4. Remove from the heat, and add the syrup, then whisk the mixture.
    5. Spread the filling into the flan case and serve hot or place in the fridge to cool & serve with whipped cream or custard, or anything you want, I like it on its own. But I do put grated chocolate on for my grand children.

Comments, questions and tips

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30th Aug, 2011
Mmm, looks wonderful. Thank you for sharing. I'll definitely try it at home :)
4th May, 2015
What type of brown sugar and milk?
shazza59's picture
16th Mar, 2016
Any brown sugar is fine and any kind of milk. I use what ever brown sugar I have in, grainy or smooth. And milk I use semi skimmed as that is what I have in, but my daughter uses full cream.
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