When Deputy Features Editor Marina Rabin dropped out of art school, she was confronted with a vast expanse of spare time and nothing to do. To fill her newly empty days, she applied herself to a worthy cause: the pursuit of the perfect treacle tart. The winner? Nigella’s offering in How to Eat.
Marina’s Favourite Creamy Treacle Tart
Equipment
- 1 flan dish
- 1 cookie sheet
Ingredients
- 100 g plain flour
- 25 g cold unsalted butter diced
- 25 g vegetable shortening diced
- 3 tbsp iced water
- 225 g golden syrup
- 60 g fresh white breadcrumbs
- ½ lemon juiced
- 3 tbsp double cream
Instructions
- Crumble butter/shortening into flour using your fingers
- Once fine crumbs are achieved, sprinkle in water and lemon juice, then mix with fork until a bound dough forms
- Roll out dough to line flan dish and let rest in the fridge for at least 30 minutes
- Preheat oven to 200℃ and insert cookie sheet to warm ahead of baking
- Pour syrup into a pan on the hob, and once warm, add breadcrumbs, remaining lemon juice, and zest
- Heat until warm and runnyish
- Set aside for 5 minutes, add in cream
- Spoon mixture into reserved flan dish, place on warm baking sheet, and bake for 15 minutes
- Turn oven temperature down to 180℃ and bake for an additional 15 minutes or until pastry is fully cooked
- Serve with cold vanilla ice cream