How to make Treacle Tart with Treacle Sauce | Episode 08 | NO TALKING, JUST FOOD SERIES

Making Treacle Tart with Treacle Sauce from start to finish.
No Talking, Just Food Series.

#treacle
#goldensyrup
#molasses

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Time Stamps

00:15  Tart Base
01:30  Filling
03:35  Baking Cartouche
04:55  Rolling out the Base
08:15  Lining Tart
14:10  Sauce

Recipe Breakdown makes x 2 Tarts [Each Tart Tin is Fluted, Loose Base 8 inch (w) x 1 inch (h) ]

Tart Base

450g Strong Flour
1 teaspoon Table Salt
130g Butter
130g Lard
60g Water

Filling

510g Golden Syrup
125g Breadcrumbs
90g Ground Alomnds
375g Double Cream
2 Whole Eggs
2 Lemons Zested
2 Limes Zested

+ 1 Egg for the Egg Wash

Sauce

40g Dark/ Black Treacle
80g Dark Brown Sugar
125g Double Cream
1 pinch Sea Salt
4g Vanilla Extract
90g Butter

Notes

**Use a food processor with the blade attachment and pulse setting to make the tart base**

**Rest the dough in the fridge overnight, to ensure the gluten can relax and the fats can harden up again.**

**Make the filling in advance so that the breadcrumbs can soak up the liquid and the flavours can develop overnight**

**If you have a nut allergy, you can change the nuts for the same amount of breadcrumbs**

** Roll the dough out to 2mm to 3 mm **

**Always roll out more than you think you need, incase you need to do some patch work **

**After rolling the dough, try to make it even all over by running the rolling pin a few times on the top **

**Once you make your dough disc, rest the disc in the fridge for 10 mins to firm up **

**You can use oil or a oil spray instead of butter to grease your tart tin **

** Press 1 mm to 2 mm of dough above the edge to prevent it from going to low after baking as sometimes shrinkage can happen after baking **

**Once you have finished lining your tart tin, chill the dough for 10 - 15 mins before baking, this helps in preventing any change in shape after pouring the rice or beans over your Baking Cartouche**

**Bake at 170c for 30 mins, turning the tart halfway. Check to see if the base is cooked. Add more time if you have to**

**The egg yolk wash gives your tart a nice finish and it helps in preventing a soggy bottom when your tart filling is wet. Bake for 10 mins or until the egg yolk comes dry**

***Once filled, baked the tart at 155c for 25 mins, turning the tart halfway.
You made need more time. Once the top of the tart is golden brown and the filling is almost firm, take the tart out to cool***

**Allow to cool for at least 1 hour at room temperature**

**Boil the sauce for at least 5 mins to thicken it up **

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