Treacle Tart
Indulge in the sweet and comforting flavors of Treacle Tart with this recipe. The combination of a buttery pastry crust and a luscious filling made with golden syrup, breadcrumbs, and aromatic lemon zest creates a dessert that is both satisfying and nostalgic. Follow these simple steps to create a delectable treat that will have everyone coming back for more.
— Constant Cookbook
Ingredients
- Treacle Tart
- Treacle tart makes two 12 tarts OR half the recipe for one tart
- 600g white bread crumbs
- 300g-butter cook to beurre noisette
- 120g golden syrup
- 4 eggs
- 150ml double cream
- 1 tbsp lemon zest
- 120ml lemon zest
- 1 tbsp Neilsen-Massey vanilla Extract
- 2 tsp salt
- For the pastry
- 380g Allinson Nature Friendly plain white flour
- 150gr butter
- 150gr Billingtons golden caster sugar
- 0.5 tsp salt
- 3 eggs
- 1/2 tsp Neilsen-Massey vanilla extract
Instructions
- Warm the syrup on the stove, whisk in the cooked butter then add the breadcrumbs. Remove from the stove and add the rest of the ingredients and put aside.
- For the pastry, cream the butter till smooth (but do not over beat) then add the sugar, vanilla essence, salt and cream till smooth, again do not over beat.
- Add the eggs and sifted flour and mix until just incorporated and do not over mix. Then leave to rest for approx 2 hrs, roll out the pastry to 0.5cm thick, and then line the buttered and floured mould with the pastry.
- Line with baking parchment and then baking beans, bake in the oven at 180degrees for approx 30 minutes, leave to cool, then add the filling and cook this at 165degrees for twenty minutes.
Yield
Serves 24
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