Sticky Toffee Pudding Tart

Happy New Year!!  I don't think that I would make it to the new year with a new post but here I am, making an effort to sit down and write the recipe to share :D

This dessert was actually made last year but I made the toffee sauce twice within two weeks time because it went nicely with another baked item that I created with leftover bananas.  Now I've let out a little hint of what will be the next post ;)

We all loved this tart; it had amazing flavor and the right crispness of the crust.  The toffee sauce was as lovely as the tart, I would think that it would be good with ice cream as well.

So here is the recipe!

Sticky Toffee Pudding Tart

Makes one 9-inch tart


For the crust:
1 batch simple tart dough, recipe follows

For the filling:
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup pitted dates
1 cup hot brewed coffee
1 teaspoon baking soda
4 tablespoons unsalted butter, softened
3/4 cup dark brown sugar, firmly packed
2 eggs, lightly beaten
1 teaspoon lemon zest
1 teaspoon vanilla extract

For the sauce:
1/2 cup unsalted butter
1/2 cup heavy cream
1 cup dark brown sugar, firmly packed
Pinch of salt or more, to taste


Make the crust:  Preheat the oven to 350 degree F.  Roll the dough into a rough 11-inch round.  Line a 9-inch round tart pan with the dough and dock.  Freeze the dough for 20 minutes.  Line the dough with parchment, fill it with pie weights or dried beans, and blind bake it for 20 minutes.  Remove the weights and parchment and bake the crust for 10 to 15 minutes more, until the bottom no longer looks raw and wet.

Make the filling:  In a small bowl, whisk together the flour, baking powder, and salt.  Set aside.

Chop the dates into very small pieces.  Place them in a small bowl and add the hot coffee and baking soda and stir.  Set aside until cooled.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar until light and fluffy.  Add the eggs one at a time and then the lemon zest and vanilla; beat until blended.  Gradually add the flour mixture and mix until just combined.

Remove the mixing bowl from the machine and fold in the date mixture by hand, using a rubber spatula.  Pour the filling into the prepared shell.  Bake until the pudding is set, 30 to 35 minutes.

Make the sauce:  Combine the butter, cream, brown sugar, and salt in a heavy-bottomed saucepan over medium-low heat.  Stir constantly until the sugar has completely melted, then raise the heat to medium and simmer gently until the sauce thickens, about 10 minutes.

How to serve:  Spread 1 cup of the sauce over the top of the tart.  Serve it immediately, drizzling a little more toffee sauce over each piece.

Simple Tart Dough

Makes 2 1/2 pounds dough, enough for 3 to 4 (8- to 9-inch) tarts or 12 to 16 mini tarts


4 cups all purpose flour, cold
2 cups unsalted butter, cut into small pieces and chilled
1 teaspoon salt
1/3 cup sweetened condensed milk
1 egg, at room temperature, lightly beaten

In the bowl of a food processor fitted with the blade attachment, pulse together the flour, butter, and salt until the mixture resembles cornmeal.

In a small bowl, whisk together the condensed milk and egg.  While pulsing, slowly pour this into the flour until the dough just comes together.

Turn the dough out onto a lightly floured work surface and gently turn over a few times until it is smooth, the dry ingredients have been completely integrated, and the dough holds together.  Take care not to overwork it.

Shape the dough into a loose circle, cover it with plastic wrap, and allow to rest in the refrigerator for at least 20 minutes.

For this recipe, I divide the dough into 4 portions.  Each portions will weigh about .625 pounds or 5/8 of a pound.  Then I flatten each portion and double wrap it with plastic.  These will freeze for about a month.



Source:  adapted from Pie It Forward by Gesine Bullock-Prado