Norfolk Treacle Tart

Name: Norfolk Treacle Tart
Ingredients: 6 ounces shortcrust pastry, rich and sweet; 4 ounces unsalted butter; 8 tablespoons golden syrup; 2 eggs, beaten; 4 tablespoons double cream (or single cream if you prefer); 2 lemons, zest finely grated

6 ingredients

5 steps

Ingredients

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

Directions

1

Line a shallow 23 cm (9 in) tart tin with the pastry and pre-bake or bake blind.
2

Pre-heat the oven to 200°C (400°F) Gas 6. Put a baking sheet in the oven to pre-heat.
3

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.
4

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.
5

Place the tart on the baking sheet in the oven and bake for 25 - 30 minutes or until the centre is set.