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Ginger Curd Treacle Tart

Ginger Curd Treacle Tart

It was surprisingly busy at my polling station yesterday so time went by pretty quickly....having said that 7am to 10pm is still a long day! I'm having an 'at home' day today, cleaning and baking before going out to the local pub tonight for a meal with friends. Anyway onto the recipe.....

I made this treacle tart a few days ago after noticing a jar of ginger curd in the cupboard. I thought adding a bit of the curd would give it a lovely warm rich flavour and it certainly did. I served this with clotted cream but ice cream would be good too.


GINGER CURD TREACLE TART


| Serves: 10 | Prep Time: 20 Minutes | Cook Time: 1 Hour | Total Time: 1 Hour 20 Minutes |



Ingredients:



  • 250g Plain Flour
  • 125g Butter ,cubed
  • 100g Icing Sugar
  • Egg, beaten
  •  For the filling
  • 425g Golden Syrup
  • 150g Ginger Curd
  • 190g Breadcrumbs


Instructions:


  • Step 1: Preheat oven to 180c. 
  • Step 2: In a processor pulse the plain flour and butter until breadcrumbs form. Add the icing sugar and egg and pulse until dough forms. 
  • Step 3: Roll out between 2 sheets of clingfilm then use it to line 23cm tart tin (let the pastry overhang a little). Put a piece of baking paper into it and fill with baking beans. Blind bake for 25 minutes then cut the excess pastry off with knife.
  • Step 4: Mix the syrup, curd and breadcrumbs together and spoon into the tart (after removing baking beans and baking paper). Bake for 40 minutes.

| Author: Beth Sachs | Date: 23rd May 2014 |


Comments

  1. I do like ginger! This pie sounds very good. I am sure I would enjoy it. Blessings, Catherine

    ReplyDelete

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