Treacle tart

A big crowd pleaser, whatever the occasion – this classic treacle tart recipe is the perfect finish to any meal. 

Method:

A big crowd pleaser, whatever the occasion – this classic treacle tart recipe is the perfect finish to any meal.


Ingredients

175g breadcrumbs
725g golden syrup
Finely grated zest of 1 lemon
2 medium free-range eggs, lightly beaten
3 tbsp double cream
Double cream to serve

For the pastry case:
225g plain flour
½ tsp salt
65g chilled butter, cut into pieces
65g chilled lard, cut into pieces
-2 tbsp cold water


Method

1)     For the pastry case, sift the flour and salt into a food processor, add the butter and lard, then blitz briefly until the mixture resembles fine breadcrumbs.

2)    
Add 1½-2 tbsp cold water and blitz again, very briefly, using the pulse button, until the mixture starts to form clumps (only add more water if it looks too dry), then turn out onto a lightly floured surface and knead briefly until smooth.

3)     Roll out and use to line a 23cm x 3.5cm deep loose-bottomed flan tin. Prick the base here and there with a fork, then chill for 20 minutes.

4)     Put a baking sheet into the oven and preheat it to 200°C/fan180°C/gas 6. Line the pastry case with baking paper and a layer of baking beans/uncooked rice. 

5)    
 Put the case onto the hot baking sheet and bake for 15-20 minutes until the pastry edges are biscuit-coloured. Remove the baking paper and beans/rice, then return it to the oven for 5-6 minutes or until the base of the case is golden brown.

6)     Remove and lower the oven temperature to 170°C/fan150°C/gas 3½.

7)    
Put the breadcrumbs in a large mixing bowl. Place the golden syrup into a saucepan and stir in the lemon zest, followed by the beaten eggs and cream.

8)    
Drizzle the warm syrup mixture over the breadcrumbs and allow it to sink in, giving a very gentle stir, if necessary, to incorporate all the breadcrumbs.

9)    
Pour the mixture into the pastry case and evenly distribute the breadcrumbs through the syrupy mixture.

10) 
Bake for 45-50 minutes or until the filling is just set and golden brown around the edges. Leave to cool in the tin for 15 minutes, then transfer to a serving plate and serve, cut into thin slices and serve with some pouring double cream.

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