Treacle Tart

This isn´t just Harry Potter’s favourite dessert it is also one of mine.  I sometimes cheat and use Mercadona’s frozen shortcrust pastry, unless I’m feeling super angelic then I will make my own.

Pack of Ready-made Shortcrust Pastry
400g Golden Syrup
2 Eggs
150g Breadcrumbs
1tsp Lemon Zest
½ teaspoon ground ginger

Preheat oven to 175c.

Remove ready made pastry from the fridge and roll it out to line a flan tin with a detachable base. Gently press to mould to the sides then cut off the excess pastry but leave about a 1cm rim (this will help to counteract the pastry shrinking when it is cooking). Cover the pastry base with greaseproof paper and blind bake.  One day I will have some of those flash ceramic baking beans but until then I use rice.

Bake in the centre of the oven for 10 mins. Remove from the oven and set aside.

Gently heat the golden syrup in a small saucepan until warm but not boiling. Remove from the heat and mix in the eggs, breadcrumbs, lemon zest and ground ginger until well combined.  Then carefully pour the mixture into the pastry shell. It should even out on its own.

Bake in the centre of the oven for 50 minutes. Remove and allow to cool completely.

Tart (1)

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