Treacle tart for me equates Harry Potter and Hogwarts' House Tables heaving with delicious and welcoming food. It is a traditional British dessert, and very simple and easy to make provided you can get your hands on a tin of golden syrup.
It is a shortcrust pastry tart, with a golden syrup, lemon, and breadcrumb filling baked until set. The eggs and cream are a more modern addition, added to make for a somewhat softer filling. The addition of cornflakes scattered over the surface is certainly not traditional, but it does give a nice twist and textural interest.
1 1⁄2 cups cups flour
1/2 cup butter, cubed and chilled
1⁄2 tsp salt
1 cup golden syrup
2 soft toast, processed into crumbs
3 Tbsp heavy cream
1 egg, lightly beaten
1 lemon, zest only
1/2 cup cornflakes, lightly crushed
Place flour, 6 tablespoons of the butter, and 1⁄4 tsp. salt in a food processor; pulse until pea-size crumbles form.
Add 1⁄4 cup ice-cold water; pulse until dough forms.
Transfer to a work surface; form into a flat disk. Wrap in plastic wrap; chill for 1 hour.
Meanwhile, heat the open tin of golden syrup in a water bath until loose.
Remove from heat; stir together with the remaining 2 tablespoons butter and salt, bread crumbs, cream, egg, and zest. Set filling aside.
Heat oven to 375F.
Using a rolling pin, roll dough into an 11″ circle; transfer to a 9″ pie tin.
Trim excess dough; chill for 30 minutes. Prick bottom with a fork; cover with a sheet of parchment paper.
Fill with dried beans; bake until crust is set, about 20 minutes.
Remove paper and beans; bake until light brown, about 10 minutes.
Pour filling into tart shell; bake until filling is just set, about 30 minutes.
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