Treacle tart makes two 12” tarts OR half the recipe for one tart
600g white bread crumbs
300g-butter cook to beurre noisette
120g golden syrup
150ml double cream
1 tbsp lemon zest
120ml lemon zest
1 tbsp Neilsen-Massey vanilla Extract
2 tsp salt
For the pastry
380g Allinson Nature Friendly plain white flour
150gr Billington’s golden caster sugar
0.5 tsp salt
½ tsp Neilsen-Massey vanilla extract
1. Warm the syrup on the stove, whisk in the cooked butter then add the breadcrumbs. Remove from the stove and add the rest of the ingredients and put aside.
2. For the pastry, cream the butter till smooth (but do not over beat) then add the sugar, vanilla essence, salt and cream till smooth, again do not over beat.
3. Add the eggs and sifted flour and mix untill just incorporated and do not over mix. Then leave to rest for approx 2 hrs, roll out the pastry to 0.5cm thick, and then line the buttered and floured mould with the pastry.
4. Line with baking parchment and then baking beans, bake in the oven at 180˚c for approx 30 minutes, leave to cool, then add the filling and cook this at 165˚c for twenty minutes