Treacle Tarts
Treacle Tarts
Pastry
225g plain flour
75g icing sugar
125g butter
1 egg
Rub the butter into the flour until the mixture resembles fine crumbs.
Mix in the icing sugar well and bring together to a dough with the egg – add a little cold water if necessary.
Wrap in cling and chill.
Roll out the pastry thinly and cut into rounds with a pastry cutter.
Press into 2 12 hole tartlet tin.
Cover with parchment paper and fill the holes with baking beans.
Cook in a 180oc oven for 10 minutes.
Treacle Tart Filling
200g golden syrup
30g treacle
60g breadcrumbs
45g ground almonds
2 small eggs
100ml double cream
Warm the syrup and treacle in a pan.
Whisk the eggs and fold in the syrup mixture, crumbs, cream and almonds. Mix and spoon into the tartlets.
Bake at 170oc until set – about 15 minutes.
Cool and serve with the rhubarb compote and custard.
Rhubarb Compote
350g new season rhubarb
100g castor sugar
100ml water
Splash orange liqueur or juice and zest ½ orange
Cut the rhubarb into strips then into small dice.
Boil the sugar and water to a syrup and add the liqueur or orange juice and zest.
Add the rhubarb, cover and gently simmer for 5 minutes or until rhubarb is just cooked. Cool in the liquor.
Custard
150ml whole milk
50ml cream
3 egg yolks
35g castor sugar
1 tablespoon cornflour
Scald the cream and milk in a pan.
Whisk the egg yolks, sugar and cornflour in a bowl and pour over the hot milk. Whisk and return to the pan on a low heat. Stir until the mixture thickens.
