![]() ![]() Carefully pour the filling into the pastry case put in the lower part of the oven to bake for 35-40 mins or until the filling is just set. Combine the golden syrup, ginger, ginger syrup, lemon, eggs and breadcrumbs in a bowl, briefly whisking everything together until combined. Lower the oven temperature to 160C/140C fan/gas 4. ![]() Leave the pastry to cool before trimming off the overhanging edges with a small serrated knife. Remove the parchment and bake for a further 10 mins or until the pastry is golden brown. Line the pastry case with baking parchment and baking beans, then put in the oven on the baking sheet, and bake for 15 mins. Put a baking sheet into the oven to heat up. Roll out to the thickness of a pound coin, and line a 22cm fluted tart tin with the pastry, leaving an overhang. Form into a ball (add another tbsp water if you need to), wrap and chill for 30 mins. Stir though the icing sugar, then quickly add the egg yolks and 2 tbsp water, mixing swiftly with a cutlery knife to combine. Add the butter and rub together with your fingers to a fine breadcrumb-like texture (you can also do this part in a food processor). Sieve the flour and salt into a large bowl.Treacle tart is traditionally served warm with clotted cream, whipped cream, or custard.Pour the egg/cream mixture into the saucepan with the treacle mixture and stir quickly to combine.Pour the hot mixture into the tart crust.Place the tart on the middle shelf of the oven (still heated at 375 degreesF) and bake for 20-25 minutes or until the pastry is golden and the filling is nicely browned.Remove the tart from the oven and let it cool. Turn off the heat and let the mixture sit for 5 minutes.Lightly beat the egg and cream together with a fork. Heat the syrup until hot and runny and then stir in the breadcrumbs. For the treacle filling: While the shortcrust is baking prepare the filling.Place the golden syrup, lemon zest and lemon juice in a medium saucepan.You will need a 9-inch fluted tart pan with a removable bottom (also commonly called quiche pans).Carefully place the pastry crust into the tart pan and pierce it multiple times with a fork.Line the pastry crust with parchment paper and fill it with dried beans or similar.Place the tart on the middle shelf of the oven and bake for 10-15 minutes.Remove the beans and parchment paper and continue to bake for another 5-10 minutes or until the crust is a very pale golden. Roll the pastry dough out so that there's a little excess around all sides of the tart pan (it will shrink when baked). I find it easiest to roll it out on to plastic wrap, it makes transferring it to the tart pan easy. Preheat the oven to 375 degrees F.Roll out the pastry dough.(The shortcrust pastry can be refrigerated for a few days or frozen for up to 3 months.) ![]() DO NOT over-mix the dough or the pastry crust will be tough and won't be flaky.The mixture is done when it resembles large streusel-like crumbs and when you take some and press it between your fingers it will hold together.Form the dough into a ball, flatten into a 1-inch thick disk, wrap in plastic wrap and refrigerate for at least 30 minutes before using. ![]() Add the water a little at a time, pulsing between additions, until the mixture begins to come together. Pulse a few more times until the mixture resembles coarse crumbs.
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