TREACLE TART
Now officially open, with new interiors & new menus, this month Head Chef Matt is sharing a truly indulgent dessert, perfect for feasting and large family gatherings. With a dollop of ice cream, this treacle tart is definitely not just for winter; it is light, surprisingly not too sweet & simple to make. We are using Amalfi lemons in this recipe, perfect at this time of year & if you want to make a really delicious lemon curd & clotted cream gelato to go with it, our recipe is in the links below.
Ideally this tart should be made the day before ... so one less thing to do when you are cooking for the hoards. The recipe serves ten, but even if you have fewer mouths to feed, the leftovers will make a very delicious afternoon tea (use good quality shop-bought sweet shortcrust pastry if you are pushed for time.)
Ingredients
For the sweet pastry
400 g plain flour, sifted
200 g cold unsalted butter, diced
100 g caster sugar
7 tbsp cold water
For the filling
700 ml golden syrup
250 g double cream
200 g stale breadcrumbs
Zest & juice of 1 lemon
3 whole eggs
Serves 10
30 cm flan tin with removable base
Oven: 180ºC/Fan/350ºF/Gas 4
Method
For the sweet pastry
Tip the flour into a food processor. Add the diced butter and pulse until the mixture resembles breadcrumbs. Add the sugar and continue to pulse as you add the water, until the mixture comes together in a ball. Remove the dough, wrap it tightly in greaseproof paper and leave to rest somewhere cool for 30 mins.
Roll the pastry to fit the flan tin and press into the edges and bottom of the tin. Trim the excess pastry. Prick the base with a fork and place in the fridge for 20 mins.
Line the tart with paper and baking beans and blind bake for 25 mins. Remove the beans and the paper and return to the oven for another 6-8 mins. You are aiming for a dark crisp shell.
For the filling
Warm the golden syrup tin in hot water before measuring out, this will make it easier to mix.
Carefully mix all the filling ingredients.
Bake in the centre of the oven for 40 minutes, rotating the tin half way through cooking to ensure it bakes evenly.
Let it rest for at least one hour before serving with cream.
