Recipe: Treacle Tart with Homemade Custard

Ingredients

Pastry:

• 280g plain flour
• Pinch of salt
• 120g icing sugar
• 240g unsalted butter, softened, chopped into chunks
• 2 egg yolks

Filling:

• 175g breadcrumbs, from a day-old white loaf
• 700g golden syrup
• Zest of 1 lemon
• 2 tbsps lemon juice
• 2 medium eggs, lightly beaten
• 3 tbsps double cream

Custard:

• 200ml double cream
• 200ml whole milk
• 4 egg yolks
• 2 tsps cornflour
• 3 tbsps caster sugar
• 1 tsp vanilla extract

Allergens highlighted in Bold.

To make the pastry, mix flour, salt and icing sugar. Add softened butter and egg yolks. Mix well until it comes together. Roll into a ball and wrap in clingfilm. Refrigerate for 30 minutes.

Preheat oven to 200°C CircoTherm®Intensive. Roll out pastry and line the bottom and sides of a 25cm removable base tin. Squash the pastry together so there are no gaps. Trim edges and place in the fridge for 30 minutes. Extra pastry trimmings can be rolled into strips to create a lattice to decorate.

Put breadcrumbs in a large mixing bowl. Heat golden syrup in a pan until warm (not hot). Pour over the breadcrumbs. Add lemon zest, juice, eggs and cream, then stir until just combined.

Pour the breadcrumb filling into pastry case distributing breadcrumbs evenly.Decorate with Pastry Lattice if required . Place into the oven turning temperature down to 170C bake for 40-45 minutes until golden brown.

To make the custard, heat cream and milk in a pan until bubbles start to rise at the edge (don’t boil it). In a jug, mix egg yolks, cornflour, sugar and vanilla extract. When the cream is hot, pour into egg mixture in a thin stream whilst whisking. Don’t pour in the milk all at once or it will scramble the eggs. Once mixed, pour back into pan and continue to stir custard with a whisk over a medium heat until it thickens. Sieve any lumps.

Remove tart from oven, cool for 10 minutes, then remove from the tin. Warm the custard and serve. Enjoy.