Welcome back to Keep Calm And Bake.
Today’s episode is a real treat, we’re going to be making a treacle tart.
[Music]
To start with we’re going to make the pastry.
Flour straight into the food processor bowl.
Butter, cold unsalted butter going in.
Now I'm putting in a tiny bit of salt, just a little pinch of salt in there.
We’re going to pulse this until it becomes fine bread crumbs.
I’m just going to add just a little bit of water to bring this all together.
You can see it all coming together in big lumps.
It’s lumpy.
Now we can bring it together with our hands.
I’m going to form it into a ball.
Just roll out, you don’t need to kneed it or anything like that.
Just make sure it’s into kind of a firm ball.
Now wrap it up in some cling film or cling wrap and then we’re going to leave it in
the fridge to chill for about 30 minutes.
[Music]
This is now ready to roll; it’s been chilling,
so lightly flour your work surface.
Now let’s roll this out so we can line our pie dish.
It’s always good to give it a few rolls and then you give it a quarter of a turn around,
this stops it from sticking to any work surface.
Treacle tart is one of those British classics really that I grew up on.
My dad is English and he really enjoyed cooking and this was one of his favorite desserts.
Pie dish at the ready.
I always like to use the side of the rolling pin so I get the pastry and I fold it onto
the rolling pin, and then I lift it like this into my dish, you see, it kind of helps.
There we go.
Now just fold it down in there.
I’m going to prick the base with a fork, this just helps to stop it from puffing up
when it cooks.
Now I’m going to trim the edges off.
Now I’ve got a piece of greaseproof paper that I’m going to just kind of lay in there.
I have got a whole bowl of beans, and this just weighs down the pastry to stop it from
rising up, so I push it to all the sides.
Now we can pop this bit into the oven and leave this for about 10 minutes until you
can see that it’s gone nice and golden.
Now don’t throw these scraps of pastry away.
We’re going to use these to make a pretty pattern on top later so we’re going to rewrap
those and pop them back into the fridge for a while, while we’re not use it.
While the pastry is baking in the oven, I’m going to make the filling.
I’ve got bread crumbs here in this big bowl.
We have some extremely naughty golden syrup; that is a mighty amount of golden syrup going
in, but this is why the treacle tart is so good.
OK, now to break up all that sweetness, we’re going to put some lemon zest.
The zest of one lemon going straight in.
Now we're going to use the juice of the lemon.
Now we just need two eggs as well, we crack two eggs in.
Now just mix everything together.
Simple!
I bet you didn’t think it was this easy did you?
Right, this is looking lovely.
Now I’m going to take the beans off,
and I’m going to pop it back in the oven.
It just needs to go into the oven for 2 minutes to lightly brown off the base.
Now all I’m going to pop the filling inside the pastry case like so.
Next with the leftover pastry, I just got it out of the fridge, we’re going to just
roll the bit of pastry out, until it’s nice and thin.
Now if you like what you’re seeing, then please do subscribe for lots more delicious
and yummy recipes.
Now what I’m going to do is cut thin strips, try and get them the same kind of width if
you can.
Just little thin bits, then we’re going to layer this on top.
A little dab of milk.
Now we’re going to place some strips across the top like so.
And then we’re going to get the other strips and go the other way.
And now we trim off all the extra bits.
[Music]
This can now go into the oven to finish off cooking and it will probably take about 30
to 40 minutes, then we can serve up.
Mmm it smells so good.
Now treacle tart is ready, it’s lovely and golden on top as you can see.
Now you can leave it to cool if you want for a bit, or get stuck right in straight away.
Now I would serve this really just with a dollop of fresh cream.
I hope you really enjoy this recipe, please do let me know what you think.
And I will see you next time.
[Music]
It is so gooey, it’s kind of sticking my mouth together, but the sweetness of all the
syrup, then you get the burst of tanginess from the lemon.
This makes it a winning dessert.
Right, I’m off now!
[Music]