Gastronomixs

Treacle tart (golden syrup tart)

The filling of this tart is simple, yet the intensity of its flavour will amaze you.

Treacle tart (golden syrup tart)

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Ingredients

175

g

flour

50

g

almond flour

110

g

butter

1

 

egg

450

g

golden syrup

85

g

panko

5

g

ground ginger

1

 

lemon

Preparation method

  • Cut the cold butter into small blocks.
  • Rub together the cold cubes of butter with the flour and almond flour until you reach a breadcrumb-like structure.
  • Beat the egg and knead through the dough.
  • Knead to a smooth and elastic dough and cover with cling film.
  • Leave in the refrigerator to rest for another 20 minutes.
  • Grease a 23cm pie dish with melted butter.
  • Roll the dough to 3mm thick and line the pie dish.
  • Use a fork to prick holes in the dough.
  • Let the dough rest in the refrigerator for 30 minutes.
  • Preheat the oven to 190˚C.
  • Blind bake the pie crust for fifteen minutes.
  • Remove the blind baking filling and baking paper and bake for another five minutes until golden brown.
  • For the filling mix the golden syrup with the panko, ground ginger, and the zest of one lemon.
  • Pour the filling into to pie dish and bake for another 30 minutes.
  • Cool the tart for five minutes before removing it from the pie dish. Leave to cool on a cooling rack.

Serving suggestions

  • Serve with whipped cream or clotted cream.
  • Serve a smaller version with components of citrus and chocolate.
  • Variation tip: replace the panko with almond flour.

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