Treacle tart

The best Treacle Tart recipe ever.

Cooking life is not letting up. Which is great. Quite a few more pop-ups and events are being put into the diary. Keep checking my events page for details.

I will be serving this treacle tart at next weeks pop-up. Sadly its all sold out.

Like everything I cook, I always try to make whatever it is, the best it can be. This goes for fairly simple things like treacle tart. I tried several different recipes. Some far more complicated than they need to be. Ultimately it comes down to the tart filling. It can be very sweet, far too sweet for me, so I need to address this. In order to do this I use brown breadcrumbs and lemon. The lemon really cuts through the richness and salt!

The best treacle tart

 

I was never too happy with the pastry. Pastry can be a delightful thing, not just a method of keeping the filling in. I had a brainwave after going through several shortbread recipes lately. Why not make a shortbread biscuit base? Yes, genius I thought too. And thats what we end up with. My best ever shortbread recipe, topped with my favourite treacle tart filling. Oh the cream, I forgot the cream. Infused with bay leaves and lavender to give amazing savoury aromas. One rule about cream. Infuse it with whatever you like, but it has to be fridge temperature in order to whip it!

Treacle tart

Ingredients

  • Caster Sugar 75g
  • Butter  150g
  • Flour 150g
  • Semolina 75g
  • Golden Syrup 600g
  • Ground Almonds 115g
  • Brown breadcrumbs 165g
  • 3 eggs
  • 150ml double cream
  • juice 1/2 lemon, zest of one
  • 1/2 teaspoon sea salt
  • 300ml whipping cream
  • 3 Bay leaves
  • 1 tbsp Lavender.

Directions

  1. Rub all of the sugar, butter, flour and semolina together until it begins to stick together. Push this into a 12″x6″ tray, so that it is 5mm thick. Prick all over with a fork. Cook at 150°c for 20mins. Then turn the heat to 130°c and cook for another 30mins.
  2. Mix the syrup, almonds, 150ml cream, breadcrumbs, eggs, lemon juice and zest plus the salt. Add this to the base and cook at 150°C for about 30-40mins. It is cooked once it is set in the middle.
  3. For the cream, warm it up with the bay leaves and lavender. Take off the heat and let infuse for 10minutes. Strain. Add to thr fridge to cool. Once cooled to below 5c, you can then whip it up.

 

 

3 Comments

  1. Chris Harbour

    looks amazing. Great tips to which I shall ensure I follow. Thanks

  2. Definitely a swoon-worthy dish. I wonder if the shortbread biscuit crust was inspired bt the crack pie crust (if I’m not mistaken, it’s an oatmeal cookie crust). The cream looks and sounds divine, a five star dessert for sure!

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