Rich’s Treacle Tart
This week, we’re giving into temptation and tucking into Rich’s treacle tart.
Encased in sweet, crumbly pastry, oozing with runny treacle and served with a hearty dollop of clotted cream, this pud is enough to satisfy any sweet tooth.
So aprons at the ready, because Rich is going to show you step-by-step the art of making the perfect tart.
To make your trusty treacle you will need:
- 133g nut brown butter
- 120g whole eggs
- 605g golden syrup
- 52g double cream
- 6g table salt
- 15g finely grated ginger
- 100g Panko breadcrumbs
- 1 lemon zest
- 33g lemon juice
How to make your gooey treacle filling:
- Firstly, blend your Panko breadcrumbs into a fine texture.
- Then beat your eggs and warm your golden syrup in a pan.
- Finally, mix all your ingredients together and leave to sit for at least 2 hours.
The art of making your tart…
To make your pastry you will need:
- 75g icing sugar
- 75g ground almonds
- 300g T55 flour
- 195g butter
- 1 pinch of salt
- 60g eggs
- ¼ vanilla pod
How to make your crumbly pastry:
• Firstly, sift together your icing sugar and ground almonds.
• Then add your salt and mix until combined.
• Next add your butter and stir until your mixture gains a fine crumb texture.
• Then add your vanilla and eggs and mix.
• Once combined, gradually add your flour.
• Then wrap your finished pastry in cling film and chill for around 4 hours.
Ready, Set, Bake…
• Fristly pre-heat your oven to 180 degrees.
• Then butter your tart case.
• Next roll out your pastry to a 1mm thickness.
• Then line the tart case with your pastry, making sure you leave a slight overhang of pastry around the edges of your tin.
• Then line your tart case with cling film and add your baking beans.
• Make sure you then chill your tart case in the fridge for at least one hour to stop the pastry from shrinking when you bake it.
- Then pop your tart in the oven and bake at 180 agrees for 20-25 mins or until a light golden brown.
- Next remove from the oven, take out your baking beans and brush with an egg yolk.
- Return to the oven and bake your tart for a further 4 minutes.
- Then whilst hot, trim around the edges of your tart to remove the overhang and give it a sharp, clean finish.
• Reduce the temperature of your oven to 140 degrees and add your tart mix to the pastry case.
• Then return to the oven and bake until set. Depending on the depth of your tart this could take anywhere between 30 and 60 minutes.
• Once baked, allow to cool down before removing from the tart case.
Cut a slice of tart and serve with a hearty dollop of clotted cream (or vanilla ice cream if you prefer). Then sit back, relax and tuck in!
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