Icing sugar 190g Unsalted butter 210g, diced Eggs 4 Plain flour 500g Golden syrup 225g Treacle 50g Double cream 220ml Fresh white breadcrumbs 75g Lemon juice 1 tbsp Orange 1, zest of

Cream the butter and sugar together then slowly add two eggs. Sift in the flour and mix to form a pastry ball. Roll into a 6″-8” wide circle. Wrap in clingfilm and refrigerate for 2 hours, then roll on a lightly floured surface to ½ cm thickness. Place in an 8″ greased flan ring, put the ring on a tray in the fridge for 30-60 minutes. Prick the tart base, cover with baking paper and baking beans. Leave to rest in the fridge. Gently heat the treacle, syrup and cream in a heavy based saucepan for 5 minutes. Remove from the heat, whisk in the remaining eggs, add the orange zest, lemon juice and breadcrumbs and mix. Bake the pastry case (with beans) in a preheated oven at 160°c/gas 2 for 20 minutes. Take out, remove beans and return to the oven for 10 minutes. Remove and pour in the treacle filling then bake for 35 minutes. Cool for 20 minutes before removing from the ring.

Desserts

Warm treacle tart

Tom Brown shares his recipe for warm treacle tart

Added on March 16, 2015

‘We’ve been serving these tarts with a caramelised banana ice cream and rum syrup,’ says Tom Brown, head chef of Outlaw’s at St Enodoc Hotel, Rock

www.outlaws.co.uk

Serves 8-10

You will need

Icing sugar 190g
Unsalted butter 210g, diced
Eggs 4
Plain flour 500g
Golden syrup 225g
Treacle 50g
Double cream 220ml
Fresh white breadcrumbs 75g
Lemon juice 1 tbsp
Orange 1, zest of

Method

Cream the butter and sugar together then slowly add two eggs. Sift in the flour and mix to form a pastry ball.
Roll into a 6″-8” wide circle. Wrap in clingfilm and refrigerate for 2 hours, then roll on a lightly floured surface to ½ cm thickness.
Place in an 8″ greased flan ring, put the ring on a tray in the fridge for 30-60 minutes.
Prick the tart base, cover with baking paper and baking beans. Leave to rest in the fridge.
Gently heat the treacle, syrup and cream in a heavy based saucepan for 5 minutes.
Remove from the heat, whisk in the remaining eggs, add the orange zest, lemon juice and breadcrumbs and mix.
Bake the pastry case (with beans) in a preheated oven at 160°c/gas 2 for 20 minutes. Take out, remove beans and return to the oven for 10 minutes. Remove and pour in the treacle filling then bake for 35 minutes. Cool for 20 minutes before removing from the ring.

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You will need

Icing sugar 190g
Unsalted butter 210g, diced
Eggs 4
Plain flour 500g
Golden syrup 225g
Treacle 50g
Double cream 220ml
Fresh white breadcrumbs 75g
Lemon juice 1 tbsp
Orange 1, zest of

Method

Cream the butter and sugar together then slowly add two eggs. Sift in the flour and mix to form a pastry ball.
Roll into a 6″-8” wide circle. Wrap in clingfilm and refrigerate for 2 hours, then roll on a lightly floured surface to ½ cm thickness.
Place in an 8″ greased flan ring, put the ring on a tray in the fridge for 30-60 minutes.
Prick the tart base, cover with baking paper and baking beans. Leave to rest in the fridge.
Gently heat the treacle, syrup and cream in a heavy based saucepan for 5 minutes.
Remove from the heat, whisk in the remaining eggs, add the orange zest, lemon juice and breadcrumbs and mix.
Bake the pastry case (with beans) in a preheated oven at 160°c/gas 2 for 20 minutes. Take out, remove beans and return to the oven for 10 minutes. Remove and pour in the treacle filling then bake for 35 minutes. Cool for 20 minutes before removing from the ring.