Sticky toffee tarts

Ingredients

• 200 g butter chopped
• 225 g flour plain for dusting
• 100 g g muscovado sugar light
• 1 tsp vanilla extract 
• 1 large egg yolk 
• 200 g g muscovado sugar light
• 50 g butter 
• 250 ml double cream 
• 250 g dates roughly chopped
• 200 ml milk 
• 50 g butter softened
• 100 g flour plain
• 1 tsp baking soda 
• 50 g almond flour 
• 2 large eggs 
• 2 tbsp blackstrap molasses 
• 6 servings whipped cream 

Equipment

• food processor
• bowl
• frying pan
• oven
• whisk
• potato masher

Directions

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.
3. 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.
4. 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.
5. To make the sauce, melt all the ingredients together, then bubble for 2-5 mins until saucy. Cool.
6. Heat oven to 200C/180C/fan
7. Line each tart case with crumpled baking parchment, add some baking beans and blind-bake for 15 mins.
8. Remove paper and beans, and bake for 5 mins more until biscuity. Trim the pastry edges.
9. 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.
10. Whisk together with an electric whisk until just combined, then divide between tart cases.
11. Reduce oven to 160C/140C fan/gas 3 and bake for 15 mins. Cool a little before turning out.
12. Serve tarts warm topped with scoops of vanilla ice cream and drizzled with sticky toffee sauce.