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 -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

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.