Name: Sticky toffee tarts
Prep time: 1 h
Cook time: 1 h
Yield: 1
Ingredients: 200g butter , chopped into cubes -; 225g plain flour , plus extra for dusting -; 100g light muscovado sugar -; 1 tsp vanilla extract -; 1 large egg yolk -; 200g light muscovado sugar -; 50g butter -; 250ml double cream -; 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 -

Ingredients for - Sticky toffee tarts

1. 200g butter , chopped into cubes

2. 225g plain flour , plus extra for dusting

3. 100g light muscovado sugar

4. 1 tsp vanilla extract

5. 1 large egg yolk

6. 200g light muscovado sugar

7. 50g butter

8. 250ml double cream

9. 250g date , roughly chopped

10. 200ml milk

11. 50g butter , softened

12. 1 tsp vanilla extract

13. 100g plain flour

14. 1 tsp bicarbonate of soda

15. 50g ground almond

16. 2 large eggs

17. 100g light muscovado sugar

18. 2 tbsp treacle

19. vanilla ice cream , to serve

How to cook deliciously - Sticky toffee tarts

1 . Stage

For the filling, put the chopped dates and milk in a pan. Bring to the boil, then set aside for 30 mins.

2 . Stage

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 . Stage

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 . Stage

To make the sauce, melt all the ingredients together, then bubble for 2-5 mins until saucy. Cool.

5 . Stage

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 . Stage

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 . Stage

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.