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Treacle tart
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Prep Time: 40 minutes
Cook Time: 80 minutes
Total Time: 120 minutes
Transform basic ingredients into a delectable dessert with this recipe.
Ingredients:
190g (1 1/4 cups) plain flour
24.00 gm pure icing sugar
125g unsalted butter
1-40.00 gm water
70g (1 cup) fresh wholemeal breadcrumbs (made from day-old bread)
1 x 500g btl golden syrup
20.00 ml finely gratedlemon rind
60ml (1/4 cup) fresh lemon juice
1.25 gm ground ginger
120g (2 cups) fresh wholemeal breadcrumbs
75g (1/3 cup) demerara sugar
300ml pouring cream
300ml milk
5egg yolks
125ml (1/2 cup) Irish whiskey
Instructions:
Preheat your oven to 180°C. Line a baking tray with non-stick baking paper. Spread breadcrumbs on the tray and sprinkle with demerara sugar. Bake for 20 minutes, stirring occasionally, until golden brown. Let it cool before using.
In a saucepan, gently simmer the cream and milk together on medium heat. Remove from heat. In a large heatproof bowl, whisk the egg yolks and sugar until thick and pale. Slowly mix the cream mixture into the egg mixture.
Place the cream mixture back in the pan over low heat, stirring constantly with a wooden spoon for 10 minutes until thickened. Let it cool for 10 minutes, then mix in the breadcrumbs and whiskey.
Transfer the mixture into a metal container and freeze for 6 hours or until firm. Break up the ice-cream with a metal spoon and transfer to a large bowl. Use an electric beater to make it smooth. Return to the metal container, cover with foil, and freeze for at least 4 hours or overnight until firm.
Combine flour, icing sugar, and butter in a food processor until it becomes fine crumbs. Add egg yolk and water, and process until the dough begins to form. Transfer the dough to a floured surface, knead until smooth, shape into a disc, cover, and refrigerate for 30 minutes.
Roll out the pastry into a 15 x 40cm rectangle. Line an 11 x 35cm fluted tart tin with removable base with the pastry, trimming any excess. Chill in the fridge for 30 minutes to rest.
Preheat the oven to 200°C. Line the pastry base with baking paper and fill it with pastry weights or rice. Bake for 15 minutes. Remove the paper and weights, then bake for an additional 10 minutes until golden brown.
Sprinkle breadcrumbs onto the pastry base. Mix golden syrup, lemon zest, lemon juice, and ginger in a bowl. Pour over the base. Bake for 25 minutes, then let it cool. Enjoy with a scoop of ice cream.