Bonfire Night Treacle Tart recipe

Bonfire Night Treacle Tart recipe - written by our Relief Chef James!

For the Pastry:

Ingredients

• 250g of plain flour.
• 130g of butter.
• 2 egg yolks.

 Method

• Preheat your oven to 200 degrees.
• Line your 22 inch fluted loose bottomed tin with butter ready for the pastry.
• Mix flour and butter in a large mixing bowl with your fingers until breadcrumbs.
• Add 3 tablespoons of cold water and mix to a fine dough.
• Wrap in cling film and chill in fridge for 20 minutes.
• Roll out pastry thinly on a lightly floured flat surface and then add to the pre-buttered tin.
• Then when the tin is lined, lightly pierce the base of pastry to prevent from rising up during cooking.
• Cook for about 15-20 minutes and when almost finished cooking, take your egg yolks and brush the base of the pastry and the sides.
• Bake again for bout 2-4 minutes to seal pastry and to prevent leakage when adding filling.
• Once the pastry is cooked then turn down the oven to 170 degrees and follow the treacle tart mix recipe.

For the Treacle Tart mix:

Ingredients:

• 600g golden syrup
• 200g breadcrumb (fresh – no crust)
• 160g grand almonds
• 4 eggs
• 290ml of double cream

Method:

• Combine all ingredients with wooden spoon.
• Allow to sit at room temperature for 30 minutes.
• Add ingredients to pastry base cooked earlier.
• Bake for 25-30 minutes at 170 degrees until the middle of the tart begins to rise.
• Makes one 12 inch tart.

Serve hot or cold with clotted cream or double cream and enjoy!