EASY TREACLE TART RECIPES

Steps:

• Sieve the flour and salt into a large bowl. 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). Stir though the icing sugar, then quickly add the egg yolks and 2 tbsp water, mixing swiftly with a cutlery knife to combine. Form into a ball (add another tbsp water if you need to), wrap and chill for 30 mins. Roll out to the thickness of a pound coin, and line a 22cm fluted tart tin with the pastry, leaving an overhang. Return to the fridge for 30 mins.
• Heat the oven to 200C/180C fan/gas 6. Put a baking sheet into the oven to heat up. Line the pastry case with baking parchment and baking beans, then put in the oven on the baking sheet, and bake for 15 mins. Remove the parchment and bake for a further 10 mins or until the pastry is golden brown. Leave the pastry to cool before trimming off the overhanging edges with a small serrated knife.
• Lower the oven temperature to 160C/140C fan/gas 4. Combine the golden syrup, ginger, ginger syrup, lemon, eggs and breadcrumbs in a bowl, briefly whisking everything together until combined. Carefully pour the filling into the pastry case and put in the lower part of the oven to bake for 35-40 mins or until the filling is just set. Remove from the oven and leave to cool down for 20 mins before serving with ice cream or thick clotted cream.

Steps:

• For the pastry case, sift the flour and salt into a food processor, add the butter and lard, then whizz briefly until the mixture resembles fine breadcrumbs. Add 1½-2 tbsp cold water and whizz again, very briefly, using the pulse button, until the mixture starts to form clumps (only add more water if it looks too dry), then turn out onto a lightly floured surface and knead briefly until smooth. Roll out and use to line a 23cm x 3.5cm deep loose-bottomed flan tin. Prick the base here and there with a fork, then chill for 20 minutes (see food team’s tip).
• Put a baking sheet into the oven and preheat it to 200°C/fan180°C/gas 6. Line the pastry case with a crumpled sheet of baking paper and a layer of baking beans/uncooked rice. (See our how to bake blind video below.) Put the case onto the hot baking sheet and bake for 15-20 minutes until the pastry edges are biscuit-coloured. Remove the baking paper and beans/rice, then return it to the oven for 5-6 minutes or until the base of the case is golden brown. Remove and lower the oven temperature to 170°C/fan150°C/gas 3½.
• Put the breadcrumbs in a large mixing bowl. Stand the tin of golden syrup in a pan of hot water to warm through and become runny, but don’t let it get too hot. Weigh out the required amount into a saucepan and stir in the lemon zest and lemon juice, followed by the beaten eggs and cream. Drizzle the warm syrup mixture over the breadcrumbs and allow it to sink in, giving a very gentle stir, if necessary, to incorporate all the breadcrumbs (overmixing will give you a dense, chewy filling). Set to one side for 5 minutes to allow the crumbs to swell slightly.
• Pour the mixture into the pastry case and evenly distribute the breadcrumbs through the syrupy mixture. Bake for 45-50 minutes, turning the tin now and then so it cooks evenly, until the filling is just set and golden brown around the edges. Leave to cool in the tin for 15 minutes, then transfer to a serving plate and serve, cut into thin wedges, with some extra thick double cream or ice cream.