I decided to bake this treacle tart for a dinner with friends. I normally bake on the weekend to allow myself plenty of time for cooking and decorating, but, since this was a mid-week dinner, I needed a dessert that was quick and simple and one that I could make the night before.
I followed a recipe by Delicious Magazine and the tart turned out great except that it was a bit too lemony for my liking. Therefore, instead of adding their recommended 1 and a half tablespoons of lemon juice to the recipe, I decided to keep it out.
Ingredients:
Pastry:
- Jus-Rol shortcrust pastry block
Filling:
- 175g day-old white breadcrumbs from a good quality loaf
- 725g golden syrup
- Finely grated zest of 1 unwaxed lemon
- 2 medium free-range eggs, lightly beaten
- 3 tbsp double cream
- Extra-thick double cream for serving
Method:
1) Pastry: Work the Jus-Rol shortcrust pasty block onto a floured surface to make it soft and then roll it into a ball. Roll out the pastry and use to line your chosen tart tin. Press into the sides of the tart tin and do not cut off too much of the excess pastry. Cover in cling film and let it chill in the fridge for 30 minutes.
2) Preheat your oven to 200°C/fan 180°C/gas 6. Once your pastry has been chilled, remove from the fridge and line it with a sheet of baking paper and cover with a layer of baking beans or uncooked rice.
3) Put the case into the over for 15-20 minutes until the pastry edges are golden. Remove the baking paper and beans / rice and return it to the oven for 5-6 minutes or until the base is golden brown. Then, remove and lower the oven temperature to 170°C/fan150°C/gas 3½.
4) Filling: Remove the crusts from your loaf and cut the bread into pieces and measure out 175g. Next, place the bread into a food processor and blitz until you have breadcrumbs. Put the breadcrumbs in a large mixing bowl.
5) Stand the tin(s) of golden syrup in a pan of hot water to warm through and become runny, but don't let it get too hot. Weigh out the required amount into a saucepan and stir in the lemon zest, followed by the beaten eggs and cream.
6) Drizzle the warm syrup mixture over the breadcrumbs and allow it to sink in, giving a gentle stir to incorporate all of the breadcrumbs (Over-mixing will give you a dense, chewy filling). Set to one side for 5 minutes to allow the crumbs to swell slightly.
7) Pour the breadcrumb mixture into the pastry case and make sure its evenly distributed. Bake for 45-50 minutes, turning the tin now and again so that it cooks evenly. The filling should be just set and golden brown around the edges.
8) Leave to cool in the tin for 15 minutes before serving.
Credit to: Delicious Magazine
This tart should last up to 4 days if stored in a dry, air tight container. Do not store in the fridge, but instead on the counter.
