(You can add less lemon if you would prefer less citrus taste.) If the mixture looks runny. To make an Easter themed Treacle Tart, simply blitz 4 hot cross buns into breadcrumbs. Serve with cultured or clotted cream to give your arteries an extra challenge. Once melted, add the breadcrumbs, lemon juice and zest to the syrup. Pour the filling into the tart case and bake for 25–30 minutes, until a deep, golden colour. Combine Lyles Golden Syrup, heavy cream, egg, lemon zest, lemon juice, butter, and bread crumbs in a medium bowl. With a sharp knife, carefully trim the overhanging edges of the tart case. Take the tart case out of the oven, then turn the temperature down to 160☌/Fan 170☌/Gas 5. Remove the paper and beans from the tart case and bake for a further 5 minutes to dry out the base of the tart case. Stir until the breadcrumbs have absorbed the syrup. Take off the heat and add the breadcrumbs, lemon zest and juice and the butter. In a large saucepan over a low heat, gently warm the golden syrup and maple syrup until loose and runny – take care not to let it boil or the sugars will burn. While the pastry is baking, make the filling. ![]() Line the tart case with baking paper and fill with baking beans or uncooked rice, then blind-bake for 15 minutes. Transfer the pastry to your butter-greased tart tin and use your fingers to carefully push the pastry into the sides – don’t worry about any pastry overhang as we’ll trim that later to make it look nice. Take your pastry out of the fridge and roll out on a lightly floured surface so that it it’s big enough to fit a 18–20cm tart tin with some overhang. Preheat the oven to 190☌/ Fan 170☌/Gas 5. 180g day-old breadcrumbs (I used half white, half rye crumbs) 200g each treacle & golden syrup 2 eggs, lightly beaten 60g double cream Creme fraiche or. Cover both halves with plastic wrap/clingfilm and pop one in the freezer, for use at a later date, and chill one in the fridge for 30 minutes. Beat together the butter and sugar, and then add the egg, beating it in. treacle optional tsp ground ginger icing sugar to dust Instructions Preheat the oven to 180C/350F/Gas Mark 4 Grease a 8- 10inch tart tin. Sift the flour, baking powder, salt and spices together into a mixing bowl. Rub the butter into the flour and sugar with your fingertips, then gradually add the egg until just coming together (be careful not to overwork the pastry or it will become tough).įorm your dough into a rough ball and cut in half. Ingredients 300 g short crust Pastry 225 g fine white breadcrumbs 1 orange Zest and juice of 454 g honey or Golden syrup 2 tbsp. Serve warm with double or clotted cream.First make the pastry. Remove from the oven and cool for 15 minutes. Pour the golden syrup into a medium saucepan and heat gently for 2-3 minutes over a low/medium heat. Bake for 20-25 minutes until golden and almost set. Stir through the breadcrumbs, egg, lemon zest and juice, mixing well.
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