I specifically wanted to make a dessert from Gordon Ramsay's book "Great British Pub Food" as C had given the book to me when I threw her a baby shower last month. I settled on treacle tart because I had never tried such a thing.
I made the sweet flan pastry that I had made previously for a strawberry tart (click here for a step by step guide to the pastry) and more recently for a chocolate tart (I confess I am rather partial to tarts, just ask Y).
Treacle tart filling
450g golden syrup
85g white breadcrumbs
finely grated zest and juice of one lemon
1/2 tsp ground ginger
60g butter, melted
3 large egg yolks
70ml double cream
1/2 tsp black treacle
Gently heat the golden syrup by placing the jar/tin under hot water.
Mix the breadcrumbs, lemon zest and ground ginger in a bowl. Make a well and pour in the warm golden syrup (I blitzed the jar for 20 seconds in the microwave to get the last of the syrup out), butter, egg yolks, cream, treacle and lemon juice. Stir to combine.
Pour the filling into the pastry case and bake for 30-40 minutes at 140 degrees. When you take the tart out of the oven it should be set on top but still wobbly. I thought mine was a little underdone but it turned out fine, so don't worry if it looks very wobbly. Let the tart cool before serving.
I served the tart with fresh figs and double cream.
I thought the filling was going to be very syrupy and a bit sickly with so much golden syrup, but the lemon cut through this richness beautifully. In fact, it was a very lemony dessert, with a subtle treacle/golden syrup after taste. Lovely!