Tasty Treacle Tart Food

TRADITIONAL TREACLE TART

Steps:

• For the Shortcrust Pastry:Place the flour and salt in a food processor and pulse to blend. Next add the cold butter and lard. Pulse a few more times until the mixture resembles coarse crumbs. Add the water a little at a time, pulsing between additions, until the mixture begins to come together. DO NOT over-mix the dough or the pastry crust will be tough and won't be flaky.The mixture is done when it resembles large streusel-like crumbs and when you take some and press it between your fingers it will hold together.Form the dough into a ball, flatten into a 1-inch thick disk, wrap in plastic wrap and refrigerate for at least 30 minutes before using. (The shortcrust pastry can be refrigerated for a few days or frozen for up to 3 months.)
• Preheat the oven to 375 degrees F.Roll out the pastry dough. I find it easiest to roll it out on to plastic wrap, it makes transferring it to the tart pan easy. Roll the pastry dough out so that there's a little excess around all sides of the tart pan (it will shrink when baked). You will need a 9-inch fluted tart pan with a removable bottom (also commonly called quiche pans).Carefully place the pastry crust into the tart pan and pierce it multiple times with a fork.Line the pastry crust with parchment paper and fill it with dried beans or similar.Place the tart on the middle shelf of the oven and bake for 10-15 minutes.Remove the beans and parchment paper and continue to bake for another 5-10 minutes or until the crust is a very pale golden.
• For the treacle filling: While the shortcrust is baking prepare the filling.Place the golden syrup, lemon zest and lemon juice in a medium saucepan. Heat the syrup until hot and runny and then stir in the breadcrumbs. Turn off the heat and let the mixture sit for 5 minutes.Lightly beat the egg and cream together with a fork. Pour the egg/cream mixture into the saucepan with the treacle mixture and stir quickly to combine.Pour the hot mixture into the tart crust.Place the tart on the middle shelf of the oven (still heated at 375 degreesF) and bake for 20-25 minutes or until the pastry is golden and the filling is nicely browned.Remove the tart from the oven and let it cool.
• Treacle tart is traditionally served warm with clotted cream, whipped cream, or custard. You can also serve it with ice cream.

TREACLE TART

Steps:

• Sieve the flour and salt into a large bowl. Add the butter and rub together with your fingers to a fine breadcrumb-like texture (you can also do this part in a food processor). Stir though the icing sugar, then quickly add the egg yolks and 2 tbsp water, mixing swiftly with a cutlery knife to combine. Form into a ball (add another tbsp water if you need to), wrap and chill for 30 mins. Roll out to the thickness of a pound coin, and line a 22cm fluted tart tin with the pastry, leaving an overhang. Return to the fridge for 30 mins.
• Heat the oven to 200C/180C fan/gas 6. Put a baking sheet into the oven to heat up. Line the pastry case with baking parchment and baking beans, then put in the oven on the baking sheet, and bake for 15 mins. Remove the parchment and bake for a further 10 mins or until the pastry is golden brown. Leave the pastry to cool before trimming off the overhanging edges with a small serrated knife.
• Lower the oven temperature to 160C/140C fan/gas 4. Combine the golden syrup, ginger, ginger syrup, lemon, eggs and breadcrumbs in a bowl, briefly whisking everything together until combined. Carefully pour the filling into the pastry case put in the lower part of the oven to bake for 35-40 mins or until the filling is just set. Remove from the oven and leave to cool down for 20 mins before serving with ice cream or thick clotted cream.

TASTY TREACLE TART

Steps:

• For the ice cream, mix all of the ingredients together in a bowl and then churn in your ice cream maker. Place the frozen mixture into a freezer-safe container and store in the freezer until needed.
• To make the pastry, cream together the soft butter and caster sugar. Add a pinch of salt, the plain flour and powdered bran flakes. Stir to combine. Add the beaten eggs and mix together to form a soft sticky dough. Cover with cling film and place into the fridge to rest for at least an hour.
• Preheat the oven to 170C/340F/Gas 3½.
• When the pastry is rested, lightly dust a work surface with flour and roll out the pastry to the thickness of a pound coin. Line a 23cm/9in loose-bottomed tart case with the pastry, gently pushing it into the edges and leaving any excess overhanging the sides.
• Line the pastry with baking parchment. Fill with ceramic baking beans or uncooked rice and bake for 20-25 minutes. Remove the beans and lining paper, return it to the oven and cook for a further 10 minutes to ensure the pastry is cooked through and dried out. Remove from the oven and set aside to cool. Turn the oven temperature down to 160C/325F/Gas 3.
• To make the filling, melt the butter in a saucepan over a medium heat until it foams and turns brown. Add the syrup, take the pan off the heat and whisk to combine (if the mixture is grainy pass it through a sieve). Put the brioche crumbs in a medium bowl and add the butter and syrup mixture. Whisk in the cream, salt, eggs and egg yolk and leave to cool for 10-15 minutes. Once cooled, pour the filling into the cooled tart case and bake for 25 minutes. Reduce the oven temperature to 140C/275F/Gas 1, and cook for a further 30 minutes, until the tart is just set - it should still have a wobble in the centre. Remove the tart from the oven and leave to cool and set for 30 minutes.
• When ready to serve, sprinkle a little sea salt over the top of the tart, trim the top edges of the tart and release the ring. Cut into slices and serve with the mascarpone ice cream.