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| Sticky Toffee and Chocolate pudding tarts |
What's not to love about a dessert that combines a tart and a pudding and it then topped with ice cream and warm toffee sauce
Sticky Toffee and Chocolate pudding tarts ingredients: 4 sheets pre-rolled sweet short-crust pastry. 1 cup chopped dates. 2/4 cup milk. 1/2 teaspoon baking soda. 50 grams butter, very soft but not melted. 1/3 cup brown sugar. 1 egg. 2 tablespoons golden syrup. 2 tablespoons chopped glace ginger, optional. 50 grams roughly chopped dark chocolate. 1 cup plain flour. 1/2 teaspoon baking powder. 1/2 teaspoon ground cinnamon. Toffee sauce: 200 grams butter. 3/4 cup brown sugar. 1/2 cup cream. Dash of brandy or other liqueur if desired. Vanilla ice-cream to serve. 8 x 150 m capacity muffin tins, lightly greased
Sticky Toffee and Chocolate pudding tarts recipe: Preheat the oven to 180C. Cut out 8 x 13 cm circles of pastry and line the tins. Cover and chill until firm. Bake blind for 12 minutes then remove the paper and beans. Reduce the temperature to 150C and bake for a further 3 minutes until lightly golden. Cool
Filling: Preheat the oven to 160C. Put the dates, milk and baking soda in a saucepan and bring to the boil. Leave for 30 minutes then mash to a paste. Scrape into a large bowl and stir in the butter, sugar, egg, golden syrup and ginger until well combined. Add the remaining ingredients and gently mix together until combined. Don't over-mix or the filling well be tough when cooked. Divide the mixture between the tart cases and bake for 25 minutes or until just firm to the touch
Toffee sauce: Melt the butter and brown sugar in a medium saucepan then bring to the oil. Carefully stir in the cream and liqueur if using and simmer for 5 minutes. Re-heat to serve if making a head
To serve: Gently lift the tarts out of the tins and place on plates. Top with a scoop of ice cream and drizzle with warm toffee sauce, serving the remaining sauce separately. By then, the Sticky Toffee and Chocolate pudding tarts is ready
