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