I had some bread left over and decided to have a go at treacle tart. It was delicious and a nice change from bread and butter pudding. It set beautifully and wasn’t too sugary. I found it quite easy to make you just have to remember to let it cool and set before slicing. I was really indulgent and served it with cream though custard would be yummy too
Ingredients
Pastry
- 130g plain flour
- 100g of cold butter (cubed)
- 30g light brown sugar
- Pinch of salt
Filling
- 2 slices of stale bread (blitzed to form breadcrumbs)
- 250ml golden syrup ( I put my can in hot water so it’s easier to pour)
- Juice and zest of a lemon
- 2 eggs
- 3 tbsp of double cream
- Pinch of salt
Directions
- Make the pastry by adding all of the ingredients to a food processor. Blitz until you have a sand texture. Tip into a fluted flan dish. Using the back of a spoon spread out and push the pastry into the flutes. Prick the base and cool in the fridge for 30 minutes.
- Once the pastry has chilled. Pre heat oven to 180 degrees (fan) bake the tart for 15 mins.
- While the pastry is cooking add the treacle to the breadcrumbs in a bow whisk to combine.
- In a separate bowl add the lemon, eggs, cream and a pinch of salt. Making sure you treacle isn’t too hot if you warmed it first, tip the cream mixture into the breadcrumbs, whisk to combine.
- Bake in the oven for 30 minutes. Allow to cool and enjoy 😊
