Rich’s Treacle Tart

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. 


Hello treacle…

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.

Tuck in!

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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