Tip: If you can’t get Golden Syrup, you can substitute with either corn syrup with a bit of added molasses, honey or even maple syrup, but this is much runnier. If you are looking for the more familiar recipe that uses breadcrumbs, you can find Nigel Slater’s here. (I know I will be a disaster if I ever did a GGBO). I filled my wonky tart case and put it back in the oven to bake, with fingers crossed. I followed the recipe to make the tart filling, which is just butter, eggs, lemon zest, lemon juice and double cream. But never mind, I just carried on, just like an experiment. On this occasion, I also over-baked it a bit and it was way too crumbly. I didn’t have any to hand and didn’t use any which resulted in a wonky tart base. Where my baking fails is when I take shortcuts or ignore instructions like “bake blind “using baking beans. A pastry case like this can then be used to make a savoury or sweet tart. Then this is blind baked before the filling is added. For this recipe, a plain unsweetened shortcrust recipe is ideal as you will get plenty of sticky sweetness from the filling. The next step to using a shortcrust pastry to make a tart base is to roll out the pastry and line the case. If you want to avoid the hassle, you can always use a good quality all-butter shop bought shortcrust pastry. The method is simply to use the “rub-in” method which I speed up by cutting up the butter in the flour with a knife before using the hands. The basic recipe calls for just flour and cold butter in the ratio of 2:1, a pinch of salt and a bit of water to bind the pastry. This is one of the easier pastries to make and I have used it successfully in a few other recipes documented here. This Norfolk Treacle tart recipe calls for short crust pastry. We were schooled in all the manual methods for baking and the techniques and tips just stuck. The recipe is more like a rich custard as it doesn’t use any bread crumbs.Įvery time I bake, I am quite thankful for those basic baking lessons I took in Home Economics at school. This is sometime in the 1600’s where they used Treacle in the recipe as Golden Syrup had not been created yet. It was supposed to have been invented in Houghton Hall, his home situated between King’s Lynn and Fakenham. No one is really sure about its origin but it is also sometimes called the Walpole House Treacle Tart because of their association with Sir Robert Walpole, the first British Prime Minister. The Norfolk Treacle tart is not the same as the regular one that you are probably more familiar with. Even though the name suggests that treacle is used, the modern day recipe that we are more familiar with uses “Light Treacle” or Golden Syrup. It is said to have originated sometime in the late 1800’s after the invention of Golden Syrup in 1883. If you have a sweet tooth, you will love this sticky sweet pudding too. Leave to cool in the tin for 15 minutes, then transfer to a serving plate and serve, cut into thin wedges, with some double cream or ice cream.Treacle Tart is one of my favourite puddings and is also Harry Potter’s favourite too. Bake for 45-50 minutes, turning the tin half way through so it cooks evenly, until the filling is just set and golden brown around the edges. Pour the mixture into the pastry case and evenly distribute the breadcrumbs.Set to one side for 5 minutes to allow the crumbs to absorb the liquid. Drizzle the mixture over the breadcrumbs and allow it to sink in, trying not to stir as this will make the filling chewy. Place the golden syrup into a saucepan and stir in the lemon zest and juice, then remove from the heat and stir in the beaten eggs and cream. Put the breadcrumbs in a large mixing bowl.Remove and lower the oven temperature to 180 C / 160 C fan. 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. Line the pastry case with baking paper and baking beans then put the case into the oven and bake for 15-20 minutes until the pastry edges are golden. Prick the base with a fork, then chill for 20 minutes. Roll out and use to line a 23 cm deep loose-bottomed flan tin. Add 1 tablespoon cold water and whizz again until the mixture starts to form clumps (add more water only if it looks too dry), then turn out onto a lightly floured surface and knead briefly until smooth. For the pastry case, sift the flour and salt into a food processor, add the butter then whizz briefly until the mixture resembles fine breadcrumbs.
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