Treacle Tart

Treacle Tart

Probably the best treacle tart out there. By Shaun Rankin and features on the Great British Chef website.

I’d perhaps use less salt next time I make it.

Treacle Tart Pastry

  • 260g of plain flour
  • 100g of icing sugar
  • 30g of ground almonds
  • 125g of unsalted butter, diced
  • 3 eggs
  • 1 tsp of milk
  • plain flour for dusting

Treacle tart filling

  • 60g of unsalted butter
  • 1 egg
  • 1 egg yolk
  • 3 tbsp of double cream
  • 6g of salt
  • 450g of golden syrup
  • 120g of brown bread crumbs

To plate

  • 250g of raspberries
  • 1/2 lemon, juiced
  • 1 tsp of icing sugar
  • black pepper
  • 225g of clotted cream
1. Start by making the pastry. Put the flour, sugar, almonds and butter in a large bowl. Using your fingertips, mix together into a crumb consistency
2. Add 2 of the eggs and mix well. Cover and rest in the fridge for 30 minutes. Meanwhile, preheat the oven to 180ºC/Gas mark 4
3. Lightly dust a work surface with flour. Roll out the pastry to about 2mm thick. Line the tart ring with the pastry, letting it hang over the sides. Cover with oven-proof foil and fill the tart base with dry rice or baking beans
4. Bake blind for about 20 minutes or until the case is cooked through and lightly golden. Remove the rice or baking beans and the cling film
5. Mix the egg and milk in a small bowl. Using a pastry brush, egg wash the tart well and return to the oven for a further 3 minutes. Remove from the oven and set aside. Reduce the oven temperature to 160ºC/Gas mark 3
6. For the filling, melt the butter in a saucepan until it starts to foam and turn brown, then take off the heat. Pour the butter through a sieve to remove the sediment. Mix the egg, egg yolk, cream and salt in a bowl
7. In a saucepan heat the golden syrup gently for a few minutes until hot. Add the brown butter and mix well until it goes cloudy. Then add the cream mixture. Add the breadcrumbs. Mix well then pour the mixture into the cooked tart base
8. Cook in the oven for 25 minutes then reduce the temperature to 140ºC/Gas mark 1 and cook for a further 20 minutes
9. Remove from the oven and leave to cool, so the top is chewy and the middle is be soft and moist with the pastry nice and crunchy
10. When you are ready to serve your treacle tart, put the raspberries into a bowl and add the lemon juice and icing sugar. Mix well and finish with pepper to taste
11. Cut the tart into portions, scatter with the dressed raspberries and serve with a scoop of the clotted cream

– See more at: http://www.greatbritishchefs.com/recipes/treacle-tart-recipe#sthash.gBHxB2W6.dpuf

Treacle Tart

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2 Comments Add yours

  1. Fiona says:

    Where can I buy oven proof cling film from please?

    1. C Ward says:

      Thanks for reading the blog and spotting the error, i’ve changed the ‘oven proof cling film’ to foil.

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