Treacle Tart
Cuisines
Cooking Instructions
Cooking: 35 minutes
Notes:
Chill the wrapped pastry dough in the fridge for about one hour to rest before rolling.
Roll out the pastry, line a tart tin leaving a slight overhang to account for shrinkage, and blind bake with baking beans at 180°C for 15 minutes, then 5 minutes without beans.
Trim the excess pastry edges cleanly from the cooled pastry case once baked.
Prepare the filling by whisking together golden syrup, white stale breadcrumbs, fresh lemon juice, and ground ginger.
Pour the syrup mixture into the blind-baked pastry case and bake at 150°C for 25 to 30 minutes until the filling is set with a slight wobble.
Serve warm or cold, garnished with fresh mint and accompanied by crème fraîche to cut through the rich sweetness.
Make Pastry
Blend plain flour, cold butter, sugar, and lemon zest into coarse breadcrumbs, add an egg, pulse until a soft dough forms, wrap in cling film, and chill in the fridge for 1 hour.
Roll and Blind Bake Pastry
Roll out the chilled pastry, ease it into a tart tin, line with baking paper and baking beans, and bake at 180°C for 15 minutes, then remove the beans and bake for another 5 minutes. Trim the edges.
Make Filling
In a bowl, whisk together golden syrup, white stale breadcrumbs, lemon juice, and ground ginger until fully combined.
Bake Tart
Pour the golden syrup filling into the prepared pastry case and bake at 150°C for 25 to 30 minutes until set.
Garnish and Serve
Allow to cool slightly, garnish with fresh mint, and serve with crème fraîche.
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Ingredients
| Plain Flour | 200 g |
| Cold Butter | 100 g |
| Sugar | 50 g |
| Lemon Zest | 1 lemon |
| Egg | 1 |
| Golden Syrup | 400 g |
| White Breadcrumbs | 150 g |
| Lemon Juice | ½ lemon |
| Ground Ginger | 1 tsp |
| Crème Fraîche | For serving |
| Fresh Mint | For garnish |
