Treacle tart
A big crowd pleaser, whatever the occasion – this classic treacle tart recipe is the perfect finish to any meal.Ingredients
175g
breadcrumbs
725g
golden syrup
Finely
grated zest of 1 lemon
2
medium free-range eggs, lightly beaten
3
tbsp double cream
Double
cream to serve
For
the pastry case:
225g
plain flour
½ tsp salt
65g
chilled butter, cut into pieces
65g
chilled lard, cut into pieces
1½-2 tbsp cold water
Method
1)
For
the pastry case, sift the flour and salt into a food processor, add the butter
and lard, then blitz briefly until the mixture resembles fine breadcrumbs.
2)
Add
1½-2 tbsp cold water and blitz again, very briefly,
using the pulse button, until the mixture starts to form clumps (only add more
water if it looks too dry), then turn out onto a lightly floured surface and
knead briefly until smooth.
3) Roll out and use to line a 23cm x 3.5cm deep loose-bottomed flan tin. Prick the base here and there with a fork, then chill for 20 minutes.
5) Put the case onto the hot baking sheet and bake for 15-20 minutes until the pastry edges are biscuit-coloured. Remove the baking paper and beans/rice, then return it to the oven for 5-6 minutes or until the base of the case is golden brown.
6)
Remove
and lower the oven temperature to 170°C/fan150°C/gas 3½.
7)
Put
the breadcrumbs in a large mixing bowl. Place the golden syrup into a saucepan
and stir in the lemon zest, followed by the beaten eggs and cream.
8)
Drizzle
the warm syrup mixture over the breadcrumbs and allow it to sink in, giving a
very gentle stir, if necessary, to incorporate all the breadcrumbs.
9)
Pour
the mixture into the pastry case and evenly distribute the breadcrumbs through
the syrupy mixture.
10) Bake for 45-50 minutes or until the filling is just
set and golden brown around the edges. Leave to cool in the tin for 15 minutes,
then transfer to a serving plate and serve, cut into thin slices and serve with
some pouring double cream.
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