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Treacle Tart
A classic treacle tart recipe featuring a buttery crust with a velvety treacle filling, perfect for a sweet dessert treat.
Ingredients
Instructions
Follow steps of the pie crust above.
Wrap in plastic wrap and refrigerate for an hour or more.
After it has rested, roll out enough dough to cover the bottom half of a 12-inch removable bottom tart pan.
Roll dough around rolling pin and unfurl it on top of the tart pan. Lift the dough and press down to get it in all the corners.
Trim the excess and press into the sides of the pan. Poke some holes in the bottom with a fork, and gently line with aluminum foil.
Use a pie weight (like cornmeal) to go on top of the foil and blind bake 15 minutes in an oven at 400 degrees Fahrenheit.
Take 16 oz of light molasses and combine with 2 Tbsp of butter on a low heat just until the butter melts in a saucepan.
Add 3 Tbsp of heavy cream and whisk rigorously until the mixture cools slightly, just enough to not cook an egg. Then beat in 3/4 cup of bread crumbs and 1 large egg.
Add filling to baked tart crust and place in a 350 degrees Fahrenheit oven for 45-50 minutes.
Allow to cool completely.
Top with whipped cream.
Serve and enjoy!
Recipe from Cookbook Hub - www.cookbookhub.org