Treacle Tart

Slice of Treacle Tart

As you gather my family adore traditional puddings/desserts, I must be in my tart mode at the moment *giggle*. Treacle Tart is a simple but wonderful pudding for those winter days when you feel you need something to comfort and warm you. This tart can be served hot or cold and my family enjoy lashings of custard served with it.

Serves 6 –8

Treacle Tart

Ingredients
I sweet shortcrust pastry case, (from the scraps of pastry make strips of pastry for a lattice top)
For The Filling
6 tbsp golden syrup
175ml (6 fl oz) double cream
2 eggs, lightly beaten
Zest and juice of 1 lemon
55g (2 oz) ground almonds
125g (4½ oz) breadcrumbs – made from day old white bread, crusts removed
A little egg wash of 1 egg yolk and a little milk to glaze the pastry strips


You will need a 23cm (9 in) fluted bottomed flan tin, greased with butter. Non-stick baking paper and baking beans, baking tray.

Method

Preheat the oven to 200°C/fan 180°C/400°F/Gas mark 6.

* For the sweet shortcrust pastry case follow instructions from my Trio Tart of Pears, Chocolate & Cinnamon. *

In a saucepan add the golden syrup and heat gently on the stove. In a large mixing bowl add the cream and beaten eggs and mix together. Now, add the lemon zest and juice followed by the warm golden syrup, mixing well in. Lastly add the breadcrumbs and ground almonds to the mixture and combine all the ingredients well together with a large metal spoon. Pour the mixture into the pre-baked sweet shortcrust pastry case.

With your chilled strips of pastry lay across the top of the tart, you can twist the strips or leave them straight making sure they are sealed each ends to the pastry case. Brush the lattice pastry strips with a little egg wash.

Place the tart into the oven on a baking tray and bake for about 25 – 30 minutes or until golden in colour.

Serve with custard, ice cream or crème fraiche