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Toffee cream tart
Serves 6
Easy
Total time:
This recipe was submitted by Good Food member shazza59 and has not been tested by our team.
Skip to ingredients
Units:
- 7-inch pastry caseready-cooked
For the filling:
- ¼ pint milk
- 60g margarine
- 40g brown sugar
- 25g plain flour
- 75g golden syrup
- (if no brown sugar use more golden syrup)
Method
step 1
Either use your own pastry case or a shop-bought one: this should be 7 inches in size and ready-cooked. I tend to buy fresh pastry and line my pie dish and bake blind until cooked. The ready-cooked ones are often very sweet but tasty.
step 2
Melt the margarine and sugar, then stir in the flour. Whisk in the hot milk and stir as it thickens and reaches boiling point.
step 3
Keep stirring all the time while you are waiting for the mixture to boil, then cook for 2-3 minutes stirring all the time.
step 4
Remove from the heat, and add the syrup, then whisk the mixture.
step 5
Spread the filling into the flan case and serve hot or place in the fridge to cool & serve with whipped cream or custard, or anything you want. I like it on its own, but I do put grated chocolate on for my grand children.
