Ingredients with Measurements:
- 1 1/2 cups of digestive biscuit crumbs
- 1/2 cup of unsalted butter, melted
- 1/2 cup of golden syrup
- 1/2 cup of black treacle
- 1/2 cup of heavy cream
- 1/4 cup of fresh lemon juice
- 1 tablespoon of lemon zest
- 1/4 teaspoon of salt
- Whipped cream and lemon slices for garnish
Special Equipment Needed:
- 9-inch tart pan with removable bottom
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Zester
Step-by-Step Instructions:
1. In a mixing bowl, combine the digestive biscuit crumbs and melted butter. Mix until well combined.
2. Press the mixture onto the bottom and sides of the tart pan. Use the back of a spoon to smooth out the crust. Chill in the refrigerator for 30 minutes.
3. In a saucepan, combine the golden syrup, black treacle, heavy cream, lemon juice, lemon zest, and salt. Whisk until well combined.
4. Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 10-15 minutes.
5. Pour the filling into the chilled crust. Smooth out the top with a spatula. Chill in the refrigerator for at least 2 hours or until set.
6. Once set, remove the tart from the pan and place it on a serving plate. Garnish with whipped cream and lemon slices.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Chilling time: 2 hours
Temperature:
Cooking temperature: Medium heat
Serving size:
This recipe serves 8 people.
Nutritional information:
Calories per serving: 390
Total fat: 22g
Saturated fat: 13g
Cholesterol: 60mg
Sodium: 230mg
Total carbohydrates: 48g
Dietary fiber: 0g
Total sugars: 36g
Protein: 2g
Substitutions for ingredients:
- Digestive biscuit crumbs can be substituted with graham cracker crumbs.
- Golden syrup can be substituted with corn syrup.
- Black treacle can be substituted with molasses.
- Heavy cream can be substituted with whipping cream.
- Lemon juice can be substituted with lime juice.
Variations:
- Add 1/2 cup of chopped pecans or walnuts to the crust for added crunch.
- Use lime zest instead of lemon zest for a different flavor.
- Top the tart with fresh berries or sliced bananas for a fruity twist.
Tips and Tricks:
- Use a food processor to crush the biscuits into fine crumbs.
- Make sure the crust is pressed firmly onto the pan to prevent it from crumbling.
- Chill the crust before adding the filling to prevent it from becoming soggy.
- Use a non-stick saucepan to prevent the filling from sticking to the bottom.
- Stir the filling constantly to prevent it from burning.
Storage Instructions:
Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The tart is best served chilled. If you prefer it warm, place it in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
Serve the tart on a cake stand or platter. Garnish with whipped cream and lemon slices.
Garnishes:
Whipped cream and lemon slices.
Pairings:
Serve the tart with a cup of tea or coffee.
Suggested Side Dishes:
This tart is a dessert and does not require any side dishes.
Troubleshooting Advice:
- If the filling is too runny, cook it for a few more minutes until it thickens.
- If the crust is too crumbly, add more melted butter to the mixture.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Wash your hands and utensils before handling food.
- Store the tart in the refrigerator to prevent bacteria growth.
Food History:
Treacle tart is a traditional British dessert made with golden syrup and breadcrumbs. It became popular during the Victorian era and is still enjoyed today.
Flavor Profiles:
This tart has a sweet and sticky filling with a hint of tanginess from the lemon juice and zest. The crust is buttery and crumbly.
Serving Suggestions:
Serve the tart chilled with a dollop of whipped cream and a slice of lemon.
Related Categories
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Region: British