Treacle Tart
If you have a sweet tooth, then treacle tart is the one for you. The tart can be served warm as a pudding with cream, clotted cream or ice cream. Alternatively, serve a slice with afternoon tea.
Ingredients
- 2 Eggs
- 1 Lemon
- 125g Unsalted Butter
- 250g Cake Flour
- 1 pinch of Salt
- 125g Icing Sugar
- 400g Golden Syrup
- 150g Fresh Breadcrumb
- 125g Icing Sugar
- 400g Golden Syrup
- 150g Fresh Breadcrumbs
Tools
- Oven
- Parchment paper
- Plastic wrap
- Rolling pin
- Kenwood Chef
- Kenwood bowl - kenwood chef
- Saucepan
- Work surface
- Tart pan - 9.5 x 1"
Method
- Grease a clean tart pan
- Attach K Beater
- Add unsalted butter, cake flour, salt and icing sugar to the Kenwood Bowl
- Mix until coarse crumbs form - 2 min, Speed 2
- Add egg to the Kenwood Bowl while machine is running
- Mix - 2 min, Speed 2
- Transfer content of Kenwood Bowl to work surface
- Wrap with plastic wrap
- Chill in fridge - 30 min
- Roll until 1/8" (5mm) thick
- Line the tart tin with the pastry
- Trim the excess pastry and prick the base with a fork
- Chill in fridge - 30 min
- Pre-heat oven - 190°C
- Line tart pan with parchment paper
- Fill with pie weights
- Bake - 15 min, 190°C
- Remove pie weights
- Brush with egg
- Bake - 5 min, 190°C
- Let cool
- Reduce - 180°C
- Add golden syrup to a clean saucepan
- Heat until warm - low heat
- Add fresh breadcrumbs and lemon to the saucepan
- Stir until combined
- Transfer filling to pastry
- Bake - 25 min, 180°C
- Let cool
- Serve