I had some pastry left over from the cheesy leek pie I made the other day so thought I’d better use it up. I thought I’d try something sweet this time. I had fairly limited ingredients and next time I’d change it a bit but here’s what I used:
- Left over ready made pastry
- 60g unsalted butter
- 25g caster sugar
- 35g soft brown sugar
- 75g golden syrup
- 40g semi-skimmed milk
- Vanilla extract
- Dark chocolate
I started off by rolling the pastry out as thinly as I could, I then put it into two individual pie dishes. I pricked the base with a fork as this is supposed to help to stop the pastry from rising.
While the tart cases were baking I made some toffee sauce. I used the thermomix but you can also make it in a pan. You need to heat the butter, sugars and golden syrup together in a pan over a moderate heat. Once everything’s melted and well mixed (keep stirring all the time) add the milk and a couple of drops of vanilla essence. Heat again and cook for about 5 minutes. This made quite a bit of toffee sauce so we have some left over to go on ice-cream! Yay!
Once the tart case was cooked I poured some of the toffee sauce inside and popped it into the fridge to set. It took about an hour for the toffee to set.
I had a few squares of Bournville in the fridge so decided to melt it and add it on top.
It was delicious but you definitely need to have a very sweet tooth to enjoy it!