Treacle Tart
A classic treacle tart recipe featuring a buttery crust with a velvety treacle filling, perfect for a sweet dessert treat.
Ingredients
- 1/2 cup water
- 1/2 cup vodka
- 11 1/2 ounces all-purpose flour
- 1 ounce sugar
- 1/2 teaspoon kosher salt
- 2 sticks of semi-frozen unsalted butter
- 12-inch removable-bottom tart pan
- 16 ounces light molasses
- 2 tablespoons butter
- 3 tablespoons heavy cream
- 3/4 cup bread crumbs
- 1 large egg
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!