This dish is a quintessential British summer on a plate, not that it has arrived yet! It’s actually two desserts in one so feel free to steal whichever one appeals to you more. The treacle tart is something I’ve been meaning to make for years. While making it I was thinking I don’t even know what treacle is as there isn’t any in the recipe. After a little research, treacle, is any uncrystallised sugar syrup, hence the golden syrup used in this dish. I suppose golden syrup tart doesn’t quite have the same ring to it. If eating it cold, I would serve it as above. It is at its best warmed in the microwave and served with cream.
I used an interesting shortcrust pastry for this dish. It was equal quantities of flour to butter. This made it very tricky to handle but results in a delicious buttery biscuit base.
The ice cream came about from the great Haagen Das flavours we can get these days. After a little research I realised the key to a “cheesecake” ice cream is to use some cream cheese in the recipe. Simples.
- 200g Plain Flour
- 200g Butter
- 75g Sugar
- Pinch Salt
- From 1 Lemon Lemon Zest
- 1 Egg Yolk
- 100g Wholemeal Breadcrumbs
- 454g Golden Syrup
- 1 Tsp Extract Vanilla
- 3 Eggs
- Zest and Juice of 2 Lemon
- 500g Strawberries
- 200g Sugar
- 300ml Single Cream
- 300g Cream Cheese
- 2 Tsp Vanilla Extract
- 6 Roughly Crushed Digestives
- 2 Eggs
- 1 TSp Cornflour
Treacle Tart Filling
Strawberry Cheesecake Ice Cream
- Begin the ice cream. Cook 200g strawberries with 100g sugar for 15 minutes until you have a pulpy mix. Set aside to cool and stiffen.
- Add the cream, cream cheese, sugar and vanilla to a pan bring to the boil. Mix the eggs with the cornflour, tip the cream into these and put all back into the pan. Heat until it begins to thicken. Remove, cool with a layer of cling film on top of the mix.
- Once cooled add to an ice cream machine. Once churned add the reserved strawberry jam(pulp) and the digestives. Place in the freezer until needed.
- For the tart. Butter and line a 23cm/9in tart tin.
- Rub the butter into the flour with the salt and sugar until it resembles breadcrumbs. Add the egg and lemon zest, bring together in a soft ball. Roll out to a large disk. Place in the fridge to harden. Once hardened, line the tart tin and cook at 150°c for 30 minutes. Lined with baking beans.
- Mix together all the remaining ingredients. The golden syrup is easier to work with if you warm it a little. Pour into the pastry case and bake at 150°c again for 60 minutes. It is cooked once there is no longer any wobble in the mix and you have a crumble looking top.