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.toffee sauce.
200g butter , chopped into cubes
225g plain flour , plus extra for dusting
100g light muscovado sugar
1 tsp vanilla extract
1 large egg yolk
FoR THE SAUCE
200g light muscovado sugar
250ml double cream