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Sticky Toffee Tart

November 6, 2019

Anyone who's shopped regularly at Meatland within the last 10 years is sure to be familiar with Seth's ready smile and always charming service.

Seth started at Meatland as a 16-year-old, pigtailed shelf-stacker, then graduated to become one of our most popular cashiers, and now juggles university studies with a vital position in Meatland management.

This week we had the good fortune to witness our Golden Boy marry his beautiful bride and we wish this fabulous couple a lifetime of happiness.

Their union is certainly reason to celebrate and this densely delicious Sticky Toffee Tart rises perfectly - quite literally - to the occasion.

Quickly made in the food processor with easy-to-find ingredients, it's ideal for a winter dessert or coffee time treat, and tastes amazingly fudgy despite being fruit-based.

Mazal tov Seth and Priscila!

Your wedding cake is in the recipe notes.

 

Sticky Toffee Tart

 


250 g pitted dates (see notes)
1 cup boiling water
1 teaspoon bicarbonate of soda
100 g butter/margarine
1/2 cup white sugar
1/4 cup brown sugar (I like dark brown sugar)
2 eggs
2 teaspoons vanilla 
1/2 teaspoon salt
1 1/2 cups self-raising flour
Toasted walnuts/pecans to garnish (optional but lovely)*

* Or add 1 1/2 teaspoons of baking powder to plain flour

Butterscotch Sauce
1/2 cup sugar
2 tablespoons syrup/silan
1/2 cup cream/coconut cream
Vanilla
Salt to taste (Maldon is way better here)

1. Place dates, boiling water and bicarbonate of soda into a food processor and allow to stand for 5 minutes.
2.  Add butter/margarine, white sugar and brown sugar, and process until smooth. Scrape down the sides of the food processor and briefly process again.
3. Add the eggs, vanilla, self-raising flour and salt and process till smooth. 
4.  Divide the mixture equally between a ramekins OR scrape into a 24 cm baking tin.
5.  Bake for 25 to 30 minutes if using ramekins or 35 to 40 minutes if making a full cake.

1: Prepare the butterscotch sauce by placing sugar and syrup in a small saucepan over medium heat and stirring till the sugar has dissolved and become a light, caramel color.
2: Reduce heat and add cream/coconut cream, vanilla and salt and whisk as you simmer for a few minutes till thickened.
3: Allow butterscotch sauce to cool till slightly warmer than room temperature then poke holes all over cake with a skewer, top with nuts walnuts, and pour over sauce.

Cook's Notes: You make this using loose dates without the pits - you can squeeze out the stone inside - but it's way quicker and easier using a block of dates. Dates are easily found compressed into 500 grams blocks - available at supermarkets and dried fruit 'n nut stores - and you can simply halve this and save the remainder for your next tart. The butterscotch sauce topping is also delicious served over ice-cream or baked apples. Tart keeps moist for days and can be successfully frozen. 

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