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Treacle Tart, Earl Grey Custard, Lemon Verbena & Raspberries

11 August 2019

Treacle Tart, Earl Grey Custard, Lemon Verbena & Raspberries

This Treacle Tart is a classic.  I have served with flavours of Earl Grey, Lemon Verbena & Raspberry to make for a great summer combo. Serve Hot or Cold. The Beurre Noisette is what brings this mix to life in my opinion. The pastry below is a great recipe for this but if time is an issue then you can also use the ready-made Pidy Tart cases we stock which is a good crisp tart base.

 

 Ingredients 

Pastry

400g Plain Flour

500g Butter

10g  Salt

100g Icing Sugar

2 x Lemon Zest

2 Whole Eggs

2 Egg Yolks

Seeds from 2 vanilla pods

Filling

900g Golden Syrup

115g Beurre Noisette (from approx. 200g butter)

162g Whole Egg ( usually 3 eggs)

75g  Double Cream

170g Fresh Brown Breadcrumbs (from approx. ½ loaf bread)

3 x Lemon Zest

60g Lemon Juice

12g Salt

 

Earl Grey Custard

300g Double Cream

300g Milk

3 tea bags of Earl grey tea

2 drops of SOSA Bergamot Flavour

150g caster sugar

20g Gel Crem Hot

 

Method

Pastry has a very high fat content so can be difficult to work with if it gets warm. Roll out in a cool room then put in the freezer for a couple of minutes before lining the tart case

Pastry

  1. dice and chill butter, mix flour with salt
  2. blitz butter into flour to make a fine breadcrumb
  3. add sugar, lemon zest and vanilla and blitz
  4. add eggs one at a time, taking care not to over mix

Rolling out

  1. pastry has a very high fat content so can be difficult to work with if it gets warm
  2. roll out in a cool room then put in the freezer for a couple of minutes before lining the tart case
  3. pastry needs to be 5-7mm thickness
  4. rest at least 1 hour before cooking 

Cooking

 25g Pastry

       1 Whole Egg

       1  Egg Yolk

  1. pre-heat oven to 150C on dry heat, ½ fan speed
  2. line tart with parchment and fill to the edges with coins
  3. cook for 30 minutes
  4. make pastry egg wash by blitzing warm pastry into whole egg & egg yolk
  5. after 30 minutes is up, remove coins and parchment and brush tart case well with egg wash
  6. cook for a further 10 minutes; tart case is then ready to fill

 

Treacle Tart Mix

  1. Make Beurre Noisette, taking butter as far as possible without burning, then pass.
  2. Heat syrup and add Beurre Noisette.
  3. Whisk salt, eggs and cream together with hand blender.
  4. Slowly whisk in syrup and butter.
  5. Stir lemon juice and zest into mix and pour over breadcrumbs.
  6. Stir mix, allow to sit 5 mins then stir again and pour into tart cases.
  7. Cook at 150C on dry heat for 58mins, ½ fan speed.
 

Earl Grey Custard

  1. Tear open the tea bags and pour the tea in to a pan, place all the ingredients in with it & whilst whisking bring to the boil
  2. Pass through a sieve and store in a piping bag

Dress the plate with fresh raspberries, & chiffonade of Lemon Verbena