Sticky Toffee Tart with Caramel Sauce.
A little twist on the old classic, perhaps not as scrummy as the original but I am very proud of this recipe.
Equipment:
25cm loose bottomed tart tin.
Sweet shortcrust pastry.
In a food processor, put in,
-250g plain flour,
-125g chilled butter,
-2tbsp icing sugar,
-1 egg yolk, reserve the white.
Process well to combine. If there are too many dry crumbs left add
-cold water, a tablespoon at a time.
Tip on to a floured surface, knead briefly to bring the dough together.
Roll out to fit the tart tin, about 1/2cm in thickness. Prick the base with a fork. Refrigerate for 20 minutes.
Oven 180c fan forced.
Bake the chilled pastry for 15 minutes (there's no need to blind bake). Take the pastry case out of the oven, brush with,
-reserved egg white,
Bake 5 more minutes.
In a small saucepan, put in,
-250ml hot water,
-180g chopped dates,
Cook, stirring, until the dates have broken down slightly, turn off the heat, add
-1tsp bicarbonate of soda.
Leave aside and get on with the next bit.
In a large heatproof bowl, put in,
-4 egg yolks,
-1tsp vanilla bean paste,
-pinch of salt.
Whisk well to combine. Leave aside.
In a medium saucepan, put in,
-300ml double cream,
-200g soft brown sugar,
Cook, stirring on low heat until the sugar has melted and almost at boiling point. Add
-1/2 cup of hot syrup to
-egg yolk mixture.
You need to be whisking all the time. Continue to add hot syrup this way until at least 2 cups have been used. This is to stop the egg mixture curdling. Then add the liquid, all at once.
Pour into the tart tin.
Bake 30 minutes, there should still be a slight wobble.
Leave to cool completely.
Caramel Sauce.
In a medium sized saucepan, put in,
-175g soft brown sugar,
-400ml double cream,
-pinch of salt.
Cook, stirring, on low heat until the sugar has melted and the mixture is lightly golden.
