Ginger & treacle tart
Ginger & Treacle Tart
Traditional treacle tart can be a little dull. This recipe uses ginger cake and ground almonds, instead of bread crumbs, for an
added dimension. Sprinkling a few flakes of vanilla infused salt on top of
each slice before serving brings out the toffee flavours.
Ingredients
- FOR THE VANILLA SALT:
- 2 tbsp sea salt flakes
- Seeds from 1/2 vanilla pod
- FOR THE PASTRY:
- 220g plain flour
- 100g unsalted butter
- 2 egg yolks
- 100g icing sugar
- 2 tbsp cold water
- FOR THE FILLING:
- 454g tin golden syrup
- 150ml double cream
- 1 egg, mixed with a fork
- 110g ginger cake, crumbed
- 65g ground almonds
- Zest 1 lemon, finely chopped
- 3 tsp lemon juice
- Pinch salt
Instructions
1. Massage the vanilla seeds gently into the salt and put
to one side. 2. For the pastry, beat the butter and icing sugar. Add the
sieved flour and gently mix with your hands, gradually
adding the water and egg yolk. When the dough has
come together, cover with cling film and refrigerate for
1hr. 3. Roll the pastry out to the thickness of a pound coin
and line a 24cm springform pie tin. Put back in the
fridge to rest for 30 mins. Preheat the oven
to 180C. 4. Cover the pastry with baking parchment and fill with
coins. Bake for 20 mins, then remove the coins and
bake uncovered for a further 10 mins. 5. Gently warm the syrup in a pan and stir in the cream.
Take off the heat and stir in the remaining filling ingredients.6. Pour into the tart case and slide into the oven at 170C. 7. Cook for 35-40 minutes, then cool completely before
removing from the tin and cutting into slices.
Details
Prep time: Cook time: Total time: Yield: 12 slices