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.
Pastry
Ingredients
- 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
Method
Rolling out | Pasty
Ingredients
Method
Cooking | Pastry
Ingredients
- 25g Pastry
- 1 Whole Egg
- 1 Egg Yolk
Method
Treacle Tart Mix | Filling
Ingredients
- 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
Method
Earl Grey Custard
Ingredients
- 300g Double Cream
- 300g Milk
- 300g Milk 3 tea bags of Earl grey tea
- 2 drops of SOSA Bergamot Flavour
- 150g caster sugar
- 20g Gel Crem Hot