Sticky toffee tarts

• butter↗200g

  chopped into cubes

• plain flour↗225g

  plus extra for dusting

• light muscovado sugar↗100g
• vanilla extract↗1 tsp
• large egg yolk↗1
• light muscovado sugar↗200g
• butter↗50g
• double cream↗250ml
• date↗250g

  roughly chopped

• milk↗200ml
• butter↗50g

  softened

• vanilla extract↗1 tsp
• plain flour↗100g
• bicarbonate of soda↗1 tsp
• ground almond↗50g
• large eggs↗2
• light muscovado sugar↗100g
• treacle↗2 tbsp
• vanilla ice cream

  to serve

Покрокова інструкція

1. 1

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

2. 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. 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. 4

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

5. 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. 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. 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.