Best Toffee Tarts Recipes

TOFFEE CHERRY BUTTER TARTS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Spray twelve 3-inch tart tins with cooking spray.
• Roll out pie crust on a lightly floured surface and cut twelve 4-inch circles with a cookie cutter, rerolling scraps if necessary. Line tart tins with pastry circles.
• Beat eggs, brown sugar, vinegar, and vanilla together in a bowl until smooth; stir in melted butter, cherries, and walnuts. Fill tart shells 2/3 full with butter mixture.
• Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (180 degrees C) and continue baking until crust is golden and filling is bubbling, about 20 minutes.
• Remove tarts from oven; sprinkle evenly with toffee bits. Return tarts to the oven; bake until toffee bits are just melted, about 5 minutes. Cool on a wire rack, about 15 minutes. Gently lift tarts from tins.

STICKY TOFFEE TARTS

Steps:

• For the filling, put the chopped dates and milk in a pan. Bring to the boil, then set aside for 30 mins.
• To make the pastry, put the butter and flour in a food processor and whizz to fine crumbs. Pulse in the sugar. Mix the vanilla and egg yolk with 1 tbsp water, then dribble in while whizzing, to bring the pastry together. If it doesn't come together, whizz in a trickle more water.
• 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.
• To make the sauce, melt all the ingredients together, then bubble for 2-5 mins until saucy. Cool.
• Heat oven to 200C/180C/fan 6. Line each tart case with crumpled baking parchment, add some baking beans and blind-bake for 15 mins. Remove paper and beans, and bake for 5 mins more until biscuity. Trim the pastry edges.
• 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. Whisk together with an electric whisk until just combined, then divide between tart cases.
• Reduce oven to 160C/140C fan/gas 3 and bake for 15 mins. Cool a little before turning out. Serve tarts warm topped with scoops of vanilla ice cream and drizzled with sticky toffee sauce.

SHELLEY'S TOFFEE TARTS

Steps:

• 1. Bake tart shells until brown.
• 2. Melt toffee & whipping cream in a saucepan on medium heat until smooth.
• 3. Pour into shells & place a chocolate chip in the center of each tart.
• 4. Cool.
• Please note that the prep time depends on how fast you unwrap the toffee and the cooking time depends on your oven and how fast the toffee melts for you.

PETITE PUMPKIN TOFFEE TARTS

Steps:

• Arrange oven racks in top and bottom thirds of oven.
• preheat oven to 375°F.
• Place tart shells on 2 large baking sheet leaving a bit of space between them.
• thaw at room temperature for 10 minutes.
• Meanwhile finely chop skor bars and place a teaspoon into each shell.
• In medium bowl, whisk pumpkin with sugar,eggs,vanilla and pie spice until blended.
• Fill shells nearly to the top and place a peacan half on each.
• Bake sheets on separate racks. Rotate baking sheets between racks after 10 minutes.Then continue baking until filling is set about 10 minutes more.
• Serve warm or cool .
• If making ahead store in an airtight container in the fridge. They will keep well for 2 days or freeze up to 3 months.
• Also delicious served with ice cream.

DIPPED TOFFEE NUT SAND TARTS

Steps:

• Cream powdered sugar, butter and extract till fluffed.
• Mix in salt, flour, pecans, toffee.
• Make 1 inch balls shaped into crescents.
• Place 1 inch apart on ungreased cookie sheet.
• Bake at 325° for 15 to 20 minutes or until bottom of cookie is light brown.
• Cool completely.
• DIPPING: Microwave chocolate chips and shortening, about 1 minute.
• Stir until smooth texture.
• Dip half of cookie in the chocolate.
• Place on waxed paper until set.

TOFFEE TARTS RECIPE - (4.2/5)

Steps:

• Bake tart shells and let cool. Melt toffee, butter and milk, mixing well. Pour into shells and top with a rosebud. Yummy!