Recipe testing for our forthcoming supper club is getting exciting as we sink our teeth into this dark treacle tart w/ stem ginger ice cream. It takes a classic treacle tart recipe to the dark side with black treacle, cinnamon and all spice. Super simple to make at home, with home made or (yikes!) shop bought short crust pastry…
For the rich shortcrust pastry
- 350g plain flour
200g unsalted butter, cut into cubes and chilled
A good pinch of salt
2 egg yolks
4 tablespoons of very cold water
For the dark treacle filling
- 550g golden syrup
125g black treacle
The zest of 1 lemon
2 teaspoons of grated fresh ginger
2 teaspoons of ground cinnamon
2 teaspoons of ground allspice
220g fresh white breadcrumbs
To make the pastry
- Put the flour, butter and salt into a food processor and blitz until you have a fine breadcrumb like consistency with no large lumps of butter. Don't oven blend however as this starts to make the pastry tough.
- Whisk the egg yolks together with the cold water. Poor the mixture into the flour and butter crumbs (still in the food processor) and blitz again to combine. The pastry will start to clump together - at this stage switch off the motor, turn the mix out onto a clean table and combine with your hands.
- Wrap in cling film and allow to rest for at least half an hour in the fridge.
To blind bake the tart case
- Preheat the oven to 185C.
- Roll the pastry out into a large circle around the thickness of a £1 coin.
- Using your rolling pin, roll the pastry up and transfer it into a tart tin (we used a 24cm fluted tin). Carefully press the pastry into the corners of the tin, allowing the excess to hang over the edges by at least an inch all round. Trim off any large extra pieces which are overhanging.
- Prick the pastry base carefully with a fork then cover the pastry with baking paper and add your baking beans (you can also use raw rice or dried pulses such as chick peas).
- Cook the pastry case in the oven for around 15 mins then remove the baking beans and paper and cook for a further 5 mins until the pastry looks sandy and cooked through.
To make the filling
- Combine all the ingredients together in a large bowl and whisk well.
To complete the tart
- Turn the oven down to 160C.
- Pour the filling into the hot tart case making sure it's nice and full. Carefully transfer to the oven and cook for approximately 30 mins until it looks bubbled and set.
- Cool in the tin before attempting to slice the tart as the filling may ooze out.
- ENJOY! GJ x