Norfolk Treacle Tart

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READY IN: 40mins
SERVES: 4
YIELD: 1 tart
UNITS: US

INGREDIENTS

Nutrition
  • 6
    ounces shortcrust pastry, rich and sweet
  • 8
    tablespoons golden syrup
  • 2
    eggs, beaten
  • 4
    tablespoons double cream (or single cream if you prefer)
  • 2
    lemons, zest finely grated
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DIRECTIONS

  • Line a shallow 23 cm (9 in) tart tin with the pastry and pre-bake or bake blind.
  • Pre-heat the oven to 200°C (400°F) Gas 6. Put a baking sheet in the oven to pre-heat.
  • Gently warm the butter and syrup together in a pan - just enough for the butter to melt but not letting the mixture get too hot. Remove the pan from the heat and allow the mixture to cool a little.
  • In a bowl, whisk the eggs, cream and lemon zest together. Gradually whisk in the warm butter and syrup mixture, then pour the mixture into the pre-baked pastry case.
  • Place the tart on the baking sheet in the oven and bake for 25 - 30 minutes or until the centre is set.
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