Sticky toffee tarts

Name: Sticky toffee tarts
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 200 grams butter, chopped into cubes; 225 grams plain flour, plus extra for dusting; 100 grams light muscovado sugar; 1 teaspoon vanilla extract; 1 large egg yolk; 200 grams light muscovado sugar; 50 grams butter; 250 milliliters double cream; 250 grams date, roughly chopped; 200 milliliters milk; 50 grams butter, softened; 100 grams plain flour; 1 teaspoon bicarbonate of soda; 50 grams ground almond; 2 larges eggs; 2 Tbsps treacle; 1 serving vanilla ice cream, to serve

You can never have too many dessert recipes, so give Sticky toffee tarts a try. This recipe serves 6. One serving contains 1220 calories, 14g of protein, and 66g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food requires butter, flour, butter, and vanillan extract. From preparation to the plate, this recipe takes around 1 hour and 45 minutes. If you like this recipe, you might also like recipes such as Absolutely Sinful! Sticky Toffee Pudding With Pecan Toffee Sauce, Sticky Toffee Pudding with Port Toffee Sauce, and Sticky Toffee Pudding.

Instructions

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

Ingredients you will need

Dates

Milk

Equipment you will use

Frying Pan

To make the pastry, put the butter and flour in a food processor and whizz to fine crumbs. Pulse in the sugar.

Ingredients you will need

Butter

All Purpose Flour

Sugar

Equipment you will use

Food Processor

Mix the vanilla and egg yolk with 1 tbsp water, then dribble in while whizzing, to bring the pastry together. If it doesnt come together, whizz in a trickle more water.

Ingredients you will need

Egg Yolk

Vanilla

Water

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.

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Roll

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

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Sauce

Heat oven to 200C/180C/fan

Equipment you will use

Oven

Line each tart case with crumpled baking parchment, add some baking beans and blind-bake for 15 mins.

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Beans

Equipment you will use

Oven

Remove paper and beans, and bake for 5 mins more until biscuity. Trim the pastry edges.

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Beans

Equipment you will use

Oven

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.

Ingredients you will need

Almonds

Molasses

Vanilla

Butter

Potato

All Purpose Flour

Sauce

Sugar

Dates

Egg

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Potato Masher

Bowl

Whisk together with an electric whisk until just combined, then divide between tart cases.

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Whisk

Reduce oven to 160C/140C fan/gas 3 and bake for 15 mins. Cool a little before turning out.

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Oven

Serve tarts warm topped with scoops of vanilla ice cream and drizzled with sticky toffee sauce.

Ingredients you will need

Vanilla Ice Cream

Toffee

Sauce

Equipment

Ingredients

Servings:

200grams

butter, chopped into cubes 225grams

plain flour, plus extra for dusting 100grams

light muscovado sugar 1teaspoon

vanilla extract 1large

egg yolk 200grams

light muscovado sugar 50grams

butter 250milliliters

double cream 250grams

date, roughly chopped 200milliliters

milk 50grams

butter, softened 100grams

plain flour 1teaspoon

bicarbonate of soda 50grams

ground almond 2larges

eggs 2Tbsps

treacle 1serving

vanilla ice cream, to serve

Recommended wine: Cream Sherry, Moscato Dasti, Port

Tart works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.