English treacle tart recipe
Oh, treacle tart! Just find me an English person who wouldn’t enjoy a slice right now. In order to make this wonderful comfort food, you’re going to need real English Golden Syrup. If you can’t buy it locally – and it’s in lots of American supermarkets now – it’s easily ordered online.
You’ll love this scrumptious dessert and if you serve it to English friends, you’ll prove yourself to be a culinary hero.
It’s the filling that is the barometer of a good treacle tart but you will also need a pastry case. Either make one yourself from your favourite recipe or purchase a high quality one. (This should be about 28 cm diameter and about 3 cm high).
- 200g unsalted butter (just under one cup)
- 3 large eggs
- 75ml double cream (one-third cup)
- 2 teaspoons salt
- 2 x 454g cans Golden Syrup,warmed
- ½ loaf of brown bread
- the zest the 3 lemons and the juice of 2 (about 60 ml - ¼ cup)
- Remove the crusts from the bread (save for another dish) and break it into chunks.In the blender reduce to breadcrumbs. The amount you need is 170g
- Heat the butter in a pan over a medium heat. When it stops sizzling immediately remove the pan from the heat.Strain the melted butter and keep the result in a jug until required
- Add the eggs, cream and salt to a bowl and whisk until they are nicely combined.
- Pour 115ml of the melted butter into the warmed Golden Syrup and stir. Add this to the cream & egg mixture, add the breadcrumbs, the lemon zest and juice and mix well
- Pour the filling into the pastry case and bake in a preheated 300°F oven for about 50 to 60 minutes. The filling should be a deep brown colour. Remove from the oven and allow to cool slightly before serving
- Serve with ice cream