Treacle tarts are often too sweet. Ours is not overpoweringly sugary, and has a slightly caramelised top with an almost nutty taste. It is so popular at Canteen that we are always having to make more.
- Yield: 25 cm tart
- 25 cm sweet pastry case, baked blind clotted cream to serve
For the Filling
- 120 g stale white bread with crusts
- 250 ml double cream
- 2 egg yolks
- 200 ml golden syrup
- 2 tsp syrup form a jar of stem ginger
- 40 g butter, melted
- 1 grated lemon juice and zest
How to Make It
- Preheat the oven to 160°C. Place the bread in a food processor and process until it is in coarse crumbs.
- Beat together the cream, egg yolks, golden and ginger syrups, melted butter and lemon zest and juice. Mix in the breadcrumbs.
- Pour into the tart case. Bake for about 30 minutes or until golden. Allow to cool and set.
- Just before serving, place the tart in a moderate oven to warm for 10–15 minutes.
- Remove from the tin and cut into wedges. Serve with clotted cream.