October 27, 2024

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The Olive Twist, a culinary boutique and online retailer, allows you to taste and match over 25 olive oils and 25 of Italy's finest aged balsamic vinegar condimentos to your personal palate.

We encourage you to create your own twist and enjoy the experimentation of flavor fusions. As a bonus, our samplings are rich in antioxidants that add to our health benefits without losing the quality of flavor.

Sticky Toffee Tart

For the Crust:

12 cups all-purpose flour (I actually use Italian Organic Flour)

1/4 cup cold butter, cubed

1/8 cup OT butter olive oil

1/8 cup white sugar (I use cane sugar)

1/4 cup brown sugar

For the Filling:

1/4 cup butter softened

2 large eggs

1 tsp baking powder

1 tbsp flour

1 tsp vanilla

1 tsp salt

6-8 dried dates, seed removed (chop the date)

Topping:

½ cup milk chocolate chips, of quality

½ cup Heath Toffee bits

Pre-heat oven to 350 degrees.

For the crust, in a large bowl, mix flour, cold butter pieces, salt sugars and using a paster blender mix until crumbly texture. Put in mixture into your baking tart pan (I use a rectangular tart pan with a removal bottom. I place foil under the pan and fold the edges to retain any leaking liquid during the baking process. Set aside and mix the filling.

In a large mixing bowl place soften butter and sugar, mix well. Add the eggs baking powder and flour. Once combined stir in vanilla. Pour over crust.

Place in preheated oven and back for about 30 minutes until it is golden brown and the middle is slightly jiggly. Remove from oven and let cool for 5 minutes.

Top with chocolate and toffee bits. Place back in oven for another 5 minutes for the chocolate to melt. Remove from oven and use a knife to smooth the chocolate across the top. Allow to set for about an hour before cutting.

Best served with Vanilla Bean Ice Cream with a sprinkle of cinnamon.