05 March 2015

Treacle Tart

Last weekend was my birthday (I was born on a 29th February) and I have to confess that I still did not have a proper cake but I spent the weekend in London! Oh my favourite city in Europe! I will never get tired to visit it, I love it! There is somthing new to discover or even in London, but I went bacl to Peggy Porschen to have an afternoon tea and I had dinner in a Jamie's Italian, so as you can see it was a quite of a perfect celebration.
So today I'm here with a traditional English dessert, the treacle tart, a tart prepared with a shortcrust pastry and with a filling made of golden syrup. breadcrumbs and lemon. The golden syrup is also known as treacle. If you are a Harry Potter lover probably you remember this tart. It is normally served hot or warm with a scoop of cream, ice cream or clotted cream.

Treacle Tart

makes a 20 cm pan
Shortcurst Pastry: 
250g plain flour
115g cold unsalted butter
1 pinch of salt
2 large egg yolks
1/2 teaspoon lemon juice

Mix the flour, the butter and the salt in a bowl using your fingers. You can also use a food processor but you can easly do it by hand. Best the eggs yolks in a separate bowl and fold them in the mixture kneading well. Finally add the lemon juice and if the dough is still too dry you can add some cold water.  Shape the sough into a ball and wrap it with film and put it in the fridge for 30 minutes.

For the filling:
350 g golden syrup
50 g melted butter
75 ml heavy cream
1 large egg
a pinch of salt
125 g breadcrumbs
zest of on lemon

Heat syrup in a saucepan over medium heat until loose. Remove from heat and stir in the melted butter, the bread crumbs, the cream, egg, the salt and the lemon zest. Keep aside.

Preheat the oven to 180ยบ
Remove the pastry from the fridge. Using a rolling pin roll out the pastry on a lightly floured work surface and cover the a removable bottom baking pan and press into the bottoms and sides. Prick bottom with a fork,

Cover with a sheet of parchment paper and fill with dried beans, bake until crust is set, about 15 minutes.

Remove paper and beans and bake for 10 minutes more until light brown. Pour the filling into the tart shell and bake until filling is just set, about 40 minutes.

Serve them wram with some cream or a scoop of icecream

Hope you enjoy it!

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