Treacle Tart
- serving for 3-4
- 2-3 hours
- oven, pan, tart mould
For Pastry
Dry Ingredient
plain flour 260 g
icing sugar 100 g
ground almonds 30 g
Wet Ingredient
diced unsalted butter 125 g
eggs 3 pc
milk 1 tbsp
Others
plain flour for dusting
baking beans
For Fillings
Syrup Mix
unsalted butter 60 g
salt 6 g
golden syrup 450 g
fresh breadcrumbs 80 g
roasted breadcrumbs 40 g
finely chopped rosemary 1 tsp
Cream Mix
egg 1 pc
egg yolk 1 pc
double cream 4 tbsp
Toppings
fresh raspberry
clotted cream
Directions
Just mix pastry ingredients together to form a smooth dough
Wrap in cling film and rest in fridge for at least 1 hour
Preheat oven at 180c
Roll out the dough and press it into mould
Blind bake the pastry at 180c for 20 mins then reduce to 160c for baking with filling
Slightly brown butter in a pan then stir well with syrup, breadcrumbs, rosemary and salt
Remove from heat and cool slightly
Mix in egg, egg yolk and cream
Pour the filling into the pastry and cook for 25 mins at 160c then 140c for 20 mins
Rest and serve with clotted cream and raspberries
Principles
- Resting dough: firming the dough and relax gluten to make the dough easier to roll out
- Blind baking: ensure the crust is fully cooked and crisp avoid the wet filling making the crust soggy
- Brown butter: milk solid in butter toasted through melting point result in nutty flavor
- Pastry weight: prevent the crust from puffing up and maintain its shape during the initial baking
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Blind baking: partially or fully bake a pie or tart crust before adding the filling using baking beans to weigh it down
- It is important to preheat oven in the beginning for pastry making
credit to chefthombateman