Wednesday, March 20, 2013

Treacle tart recipe and ingredients

Treacle tart
Treacle tart

Serves 4-6

You could use a 375g packet Careme vanilla bean shortcrust pastry (from delis and gourmet food shops) instead of making your own. Begin this recipe a day ahead

Treacle tart ingredients: 1 egg. 150ml thickened cream. 1 cup (350g) golden syrup,lightly warmed, plus extra to drizzle. 1 and 1/2 cups (100g) finely processed fresh breadcrumbs. 1/2 cup (60g) almond meal. Finely grated zest and juice of 1 lemon ice cream, to serve

Vanilla bean shortcrust pastry ingredients: 1 2/3 cups (250g) plain flour. 1/4 cup (35g) icing sugar, plus extra to serve. 1 vanilla bean, split, seeds scraped. 125g chilled unsalted butter, chopped. 1 egg yolk

To make treacle tart, Whisk egg and cream together. Whisk warmed golden syrup into egg mixture along with breadcrumbs, almond meal and lemon zest and juice. Cover and refrigerate overnight. For the pastry, place flour, icing sugar, vanilla seeds and butter in a food processor and whiz until mixture resembles fine crumbs. Add the egg yolk and 2 tbs iced water, then whiz until the mixture comes together in a ball. Enclose in plastic wrap and chill for 30 minutes. Lightly dust a work surface with flour. Roll out pastry to a 4mm-thick rectangle, then use to line a greased 35cm x 10cm loose-bottomed tart pan, trimming any excess. Chill for 30 minutes to firm up. Preheat the oven to 160C. Pour the treacle filling into the pastry case and bake for 40-45 minutes until cooked (it will still have a slight wobble). Cool to room temperature, then dust with icing sugar. Serve with ice cream and drizzle with extra golden syrup. By then, the treacle tart is ready