Treacle tart with cornflake topping
Chewy, sweet and salty, treacle tart is a British classic. Serve with a dollop of clotted cream for the ultimate comfort dessert.
250g golden syrup
½ a lemon, juiced
1 capful of vanilla essence
75g dried white breadcrumbs
300g plain flour
150g cold butter, cubed
2 tbsp ice cold water
Pinch of salt
Clotted cream, to serve
Preheat the oven to 180c.
Make the pastry by pulsing the butter with the flour in a food processor. Add the ice cold water and pulse again, adding a little more water if needed. Once the dough starts to come together, transfer to a work surface and use your hands to mould into a firm ball.
Leave to rest in the fridge for a good half hour, then roll out to fit a 7inch tart tin. Blind bake for 20 mins. Re-roll the leftover pastry and cut into neat strips approx. 1cm wide and long enough to lay across the tart tin. Set aside for later.
Combine the syrup, lemon juice, vanilla essence, salt and breadcrumbs in a pan. Heat gently and then pour into the blind baked pastry case.
Sprinkle crushed cornflakes over the top and lay the pastry strips over the tart to form a lattice, neatening the edges if necessary.
Bake for a further 20-25 minutes at 180c.
Leave to cool for a few minutes in the tart case, before slicing and serving with clotted cream.