Prep
50 minsBake
20-25 minsServes
12Difficulty
Medium About
Flakey butter pastry topped with a layer of caramel and silky dark chocolate ganache makes this a truly special combination of flavours and textures.
For the pastry
Place the flour and Tate & Lyle icing sugar into a bowl or food processor and pulse or mix to combine. Add in the cold cubed butter and rub or pulse again until the mixture resembles fine breadcrumbs. Tip in the egg yolks and pulse until just combined. Add in the ice water one tablespoon at a time and mix/pulse until the dough starts to come together.
Tip the mixture out onto a clean work surface and squeeze together to form a dough. Shape into two discs, wrap in clingfilm and chill for at least 30 minutes.
Once chilled, roll out one disc between two sheets of parchment about 2” larger than your tin (I used a 20cm loose-bottomed fluted tart tin) and it use to line the tin, pressing into the creases. Use a sharp knife to cut off any excess pastry, prick the base with a fork then return to the fridge to chill for another 30 minutes.
When ready to bake, preheat the oven to 170C/320F, then bake the tart for 20-25 minutes until golden and biscuity. Remove from the oven and leave to cool for about 15 minutes before bringing it all together.
For the ganache
Place the chocolate in a large bowl, then set aside.
Heat the cream until almost boiling. Pour over the chocolate and leave to sit for a couple of minutes
Stir the mixture and watch the magic happen! Once the mixture is fully combined, leave the ganache to cool down to a loose room temperature before using.
For the caramel
Add the butter, Tate & Lyle brown sugar and golden syrup and cook over medium heat until melted and golden.
Ingredients – 5 items
1
For the pastry
Plain flour
Fairtrade Tate & Lyle Icing Sugar
Cold unsalted butter, cubed
Large egg yolk
Water
For the caramel
Tate & Lyle Fairtrade Light Brown Soft Sugar
Unsalted butter
Lyle’s Golden Syrup
Double cream
room temperature
Pinch of salt
For the chocolate ganache
Double cream
Dark chocolate
chopped or broken into small chunks
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BBQ season is calling, and we’ve got the secret ingredient for next-level ribs. Tate & Lyle Dark Muscovado Sugar brings a rich, sticky sweetness and deep, aromatic flavour that makes pork ribs irresistible.😋
Find the recipe via link in our bio.
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Big news, bakers. 🍰
We’ve launched our own online shop! Whether you`re after beverage syrups, granulated sugar or cane jam sugar - it’s all ready to order straight to your kitchen.
📦 Visit: sugarandsyrup.com (link in bio).
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Celebrate with a comforting cup of Clipper Everyday Fairtrade Tea, perfectly paired with a spoonful (or cube) of Tate & Lyle Sugar. Simple, satisfying, and sustainably sourced - just how tea time should be. 🍃
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Why not give it a try at home? 🌰✨
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Find the recipe via link in our bip ☕️
#TateAndLyleSugars #Coffee #Mocha #BiscoffCoffee
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We’ve used light muscovado sugar to make the sponge extra moist and fudgy – perfect with buttery chocolate icing and a handful of mini eggs.
Want to give them a try? Find the recipe via link in our bio 🥣
#TateAndLyleSugars #WeLoveBaking #EasterBakes #Baking #MiniEggs #EasterCupCake
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Grab those Easter cutters and get the kids involved with the icing and decorating – they’ll love it (results may vary).
Find the recipe via link in our bio.
Happy Easter! 🥚🐰🌷
#TateAndLyleSugars #EasterBakes #WeLoveBaking #Baking #EasterBiscuits
Unrefined Demerara is one of our most versatile sugars. Use it to add crunch to your baking, sweeten drinks or simply sprinkle on your breakfast.
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Want to give it a try? Find the recipe via link in our bio 🥣
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Cutting back on caffeine doesn’t have to mean cutting your coffee ritual altogether. After all, isn’t that what mornings were made for?
With our Barista Collection coffee syrups, you can switch to decaf and still love your morning mug. Even better, whether you choose caramel, vanilla or hazelnut, each one’s 100% vegan and made with pure, Fairtrade cane sugar ☕️
#TateAndLyleSugars #Coffee #GivingUpForLent
Key initiatives funded by our Fairtrade Premium have included a programme focused on female empowerment by The Progressive Sugarcane Producers Association. This pilot project engaged women across four communities in Belize, providing them with essential skills in financial literacy, economic opportunities, and hands-on training.
These women, including Elsa Perez, learned to manage their sugarcane revenues, explore small business entrepreneurship, and diversify their income sources.
Learn more: https://www.sustainablyrefined.com/case-studies/uplifting-and-empowering-women-with-fairtrade/
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