oli

Nice, would like to see what the interior looks like.

I will be in Europe in June and will stop by for any left overs.

How lovely

Apparently this recipe from Rhodes does not mention the dough unless I missed something; https://www.food.com/recipe/gary-rhodes-sticky-toffee-pudding-135354

I agree.

Thanks, I am curious what didn't you like about the one I posted?

I want to make it, it's calling my name. Would you recommend this recipe or yours? https://rouxbe.com/recipes/1008-gateau-basque

All the lemon olive oil use the basic recipe.

I am going to make this tart and would like to know if I use a Meyer Lemon infused extra virgin olive oil will work or do you see it causing a problem eg: too much lemon? I live nearby to a olive oil farm and store where they produce many variations including Vanilla bean, Valencia Orange, Balanced and Delicate oil. Would like to hear your thoughts and what you think is the better oil for this tart. Perhaps the Vanilla oil would be more versatile than the Meyer oil.

Very nice, definetly add some alcohol.

Boy, that looks great would like to make it but no access.

Would like to see a slice.

Here's my version

Oooh, that looks yummy

I don't know if this is appropriate but I love European pastries, I guess because of my eastern european heritage and If you love pastries that are like visiting the finest Swiss watch/jewelry store then this YT is definitely worth your time to watch. https://youtu.be/oYW49UNSkuI?si=vte7JOhXXsYqvh_m