These individual treacle tarts are hard to resist.
Ingredients
Before you start...
This recipe requires four x 10cm round, non-stick tart moulds, 2cm deep
For the sweet pastry:
- 225 g8 oz plain flour
- Pinch of salt
- 225 g8 oz unrefined caster sugar
- 115 g4 oz cold unsalted butter
- 2 egg yolks, beaten
- 2 tbsp water
For the filling:
- 25 g1 oz fine fresh breadcrumbs
- 275 g9¾ oz golden syrup
- 1 tbsp dark treacle
- Juice and finely grated zest of 1 lemon
- 3 eggs
Method: How to make Treacle tart
For the sweet pastry:
Sift the flour and salt into a bowl and add the sugar. Chop the cold butter and rub into the flour until texture resembles breadcrumbs. Add the egg yolks. Mix to a dough, using the water if necessary and form into a ball. If you have time, chill, wrapped in cling film, for about 20 minutes.
Roll out the sweet pastry and use to line four x 10cm round, non-stick tart moulds, 2cm deep.
Rest in the fridge for half an hour.
Meanwhile, preheat the oven to 180C/gas mark 4.
For the filling:
Mix together the breadcrumbs, syrup, treacle, lemon juice and zest.
Beat the eggs, then add to the breadcrumb mixture.
Pour the filling into the pastry-lined moulds and bake in the preheated oven for 15-20 minutes.
Serve warm orange custard.
