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Treacle tart
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Indulge in a decadent treacle tart paired with creamy vanilla ice cream for a spectacular dessert finale.
Ingredients:
- 1 egg
- 150ml thickened cream
- 350g golden syrup
- 100g breadcrumbs
- 60g almond meal
- Zest and juice of 1 lemon
- Ice cream, to serve
- 250g plain flour
- 35g icing sugar
- 1 vanilla bean, split, seeds scraped
- 125g chilled unsalted butter, chopped
- 1 egg yolk
Instructions:
- In a bowl, combine whisked egg and cream. Slowly mix in warmed golden syrup, breadcrumbs, almond meal, lemon zest, and juice. Cover the mixture and refrigerate overnight.
- In a food processor, combine flour, icing sugar, vanilla seeds, and butter. Blend until mixture resembles fine crumbs. Add the egg yolk and 2 tablespoons of iced water, then blend until the dough forms a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Sprinkle flour on a clean surface. Roll the pastry into a 5mm-thick rectangle. Gently place it in a greased 35cm x 10cm tart pan, trimming any leftover edges. Refrigerate for 30 minutes to set.
- - Preheat your oven to 160°C. - Fill the pastry case with the treacle mixture and bake for 40-45 minutes until cooked with a slight wobble. - Allow it to cool to room temperature, then dust with icing sugar. - Enjoy with a scoop of ice cream and a drizzle of golden syrup.