Sticky toffee tarts
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Sticky toffee tarts

By Sarah Cook

This twist on classic sticky toffee pudding is ideal for a different dinner party dessert

  • Prep:1 hrs
    Cook:45 mins
    Plus chilling
  • More effort

Nutrition per serving

  • kcal 1256
  • fat 72g
  • saturates 42g
  • carbs 137g
  • sugars 101g
  • fibre 4g
  • protein 14g
  • salt 1.3g

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 dates, roughly chopped
  • 200ml milk
  • 50g butter, softened
  • 1 tsp vanilla extract
  • 100g plain flour
  • 1 tsp bicarbonate of soda
  • 50g ground almonds
  • 2 large eggs
  • 100g light muscovado sugar
  • 2 tbsp treacle
  • vanilla ice cream, to serve

Tip

Sarah's tip for pastry
This pastry is biscuity and delicious, but as a result, a bit harder to work with. Patch jobs are fine in these little tins, but this pastry won’t cook as a large tart. If you’re nervous about trying it, just buy 500g sweet shortcrust pasty.

Method

  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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