Treacle and nut tart
By: Lotte Duncan
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Treacle and nut tart
- Prep time:
- 25 mins
- Cook time:
- 50 mins
- Serves:
- 8-10
Lotte Duncan gets creative with warm treacle tart flecked through with crunchy nuts - an innovative take on a classic nursery pudding
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Ingredients
- 500 g ready-made sweet shortcrust pastry, (pâte sucrée)
- 700g golden syrup
- 75g white breadcrumbs
- 100g mixed nuts, chopped
- 1 Orange, grated zest
- 2 Lemons, grated zest
- 2 Eggs, beaten
For the liqueur cream
- 600ml double cream
- 4 tbsp hazelnut liqueur
Method
1. Preheat the oven to 180C/gas 42. Roll out the pastry and use to line a 25cm shallow, fluted loose-bottomed flan tin. Neaten up the edges and prick the base with a fork.
3. Pour the syrup into a saucepan and gently warm through. Remove from the heat and stir in the breadcrumbs, nuts and orange and lemon zest. Add the beaten eggs and mix well to combine.
4. Pour the filling into the pastry case and bake for about 45-50 minutes, until coloured. Cool slightly.
5. Half whip the double cream and add the liqueur. Whip a little more until it just holds its shape. Serve with the warm tart.
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