Treacle tart is a classic British tart - the filling is so sweet that the pastry really needs to be plain. Its delicious served with ice-cream or cream. Here I've added preserved ginger for an extra kick. I used a 9 and half inch shallow flan dish (slightly less than 1 inch depth).
Ingredients
350g shortcrust pastry
100g fresh breadcrumbs
2 whole pieces of stem ginger, finely chopped
6 tbsps golden syrup
2 tbsps syrup from preserved ginger
Juice and zest of one small lemon
A pinch of salt
Method
Ingredients
350g shortcrust pastry
100g fresh breadcrumbs
2 whole pieces of stem ginger, finely chopped
6 tbsps golden syrup
2 tbsps syrup from preserved ginger
Juice and zest of one small lemon
A pinch of salt
Method
- Heat the oven to 180 C.
- Roll out the pastry between 2 sheets of baking paper or cling film as thin as you dare.
- Line a greased flan dish with the pastry and bake blind for 15 mins.
- Gently heat the golden syrup, ginger syrup, lemon juice and zest in a pan. When the mixture becomes runny, take off the heat and stir in the breadcrumbs and finely chopped preserved ginger. Pour into the pastry case.
- Cook for 15-20min until the filling becomes slightly firm. Serve just warm or at room temperature.