Poor Man's Tart

Inspired by the classic millionaire’s shortbread, these miniature tarts are guaranteed to delight your guests.

  1. Tip the flour, icing sugar, salt, and caster sugar into a bowl. Add 110g of the butter and rub into the flour and sugar until it resembles fine breadcrumbs. Add the egg and mix until the pastry comes together. Chill for 30 mins.
  2. Preheat oven to 180oC/350oF/gas 4.
  3. Roll the pastry out to a thickness of just under 1cm, then, using a cutter, cut out circles 8.5cm in diameter. Gently press the pastry circles into the holes of two 12-hole cupcake tins. Prick the bases lightly with a fork.
  4. Cut out circles of baking parchment. Press them into the pastry and fill with baking beans.
  5. Blind bake the pastry for 10 minutes then remove the baking beans and parchment. Return to oven for 5 minutes. Leave to cool for 10 mins, and then remove from tin and transfer to a wire rack to cool completely.
  6. Make the toffee: Put the condensed milk, remaining 110g butter, brown sugar and golden syrup into a heavy based saucepan. Stir over a low heat until the sugar and butter have melted. Boil for 6-7 minutes until thick and golden-brown. Pour into a bowl.
  7. Spoon the toffee into the tarts, filling ¾ of the pastry. Leave the toffee to become firm – about half an hour.
  8. Melt the milk chocolate then spoon on top of the toffee and leave to set.

Useful Cooking Information

Weight

Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb

Volume

Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints

Measurements

Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise


Oven Temperatures

Gas °F °C
Mark 1275140
2300150
3325170
4350180
5375190
6400200
7425220
8450230
9475240

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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