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Treacle Tart, Earl Grey Custard, Lemon Verbena & Raspberries

This Treacle Tart is a classic. I have served with flavours of Earl Grey, Lemon Verbena & Raspberry to make for a great summer combo. Serve Hot or Cold. The Beurre Noisette is what brings this mix to life in my opinion. The pastry below is a great recipe for this but if time is an issue then you can also use the ready-made Pidy Tart cases we stock which is a good crisp tart base.
Preparation:
Cooking:
Serves:

Pastry

Ingredients

  • 400g Plain Flour
  • 500g Butter
  • 10g Salt
  • 100g Icing Sugar
  • 2 x Lemon Zest
  • 2 Whole Eggs
  • 2 Egg Yolks
  • Seeds from 2 vanilla pods

Method

Pastry has a very high fat content so can be difficult to work with if it gets warm. Roll out in a cool room then put in the freezer for a couple of minutes before lining the tart case
dice and chill butter, mix flour with salt
blitz butter into flour to make a fine breadcrumb
add sugar, lemon zest and vanilla and blitz
add eggs one at a time, taking care not to over mix

Rolling out | Pasty

Ingredients

Method

pastry has a very high fat content so can be difficult to work with if it gets warm
roll out in a cool room then put in the freezer for a couple of minutes before lining the tart case
pastry needs to be 5-7mm thickness
rest at least 1 hour before cooking

Cooking | Pastry

Ingredients

  • 25g Pastry
  • 1 Whole Egg
  • 1 Egg Yolk

Method

pre-heat oven to 150C on dry heat, ½ fan speed
line tart with parchment and fill to the edges with coins
cook for 30 minutes
make pastry egg wash by blitzing warm pastry into whole egg & egg yolk
after 30 minutes is up, remove coins and parchment and brush tart case well with egg wash
cook for a further 10 minutes; tart case is then ready to fill

Treacle Tart Mix | Filling

Ingredients

  • 900g Golden Syrup
  • 115g Beurre Noisette (from approx. 200g butter)
  • 162g Whole Egg ( usually 3 eggs)
  • 75g Double Cream
  • 170g Fresh Brown Breadcrumbs (from approx. ½ loaf bread)
  • 3 x Lemon Zest
  • 60g Lemon Juice
  • 12g Salt

Method

Make Beurre Noisette, taking butter as far as possible without burning, then pass.
Heat syrup and add Beurre Noisette.
Whisk salt, eggs and cream together with hand blender.
Slowly whisk in syrup and butter.
Stir lemon juice and zest into mix and pour over breadcrumbs.
Stir mix, allow to sit 5 mins then stir again and pour into tart cases.
Cook at 150C on dry heat for 58mins, ½ fan speed.

Earl Grey Custard

Ingredients

  • 300g Double Cream
  • 300g Milk
  • 300g Milk 3 tea bags of Earl grey tea
  • 2 drops of SOSA Bergamot Flavour
  • 150g caster sugar
  • 20g Gel Crem Hot

Method

Tear open the tea bags and pour the tea in to a pan, place all the ingredients in with it & whilst whisking bring to the boil
Pass through a sieve and store in a piping bag Dress the plate with fresh raspberries, & chiffonade of Lemon Verbena
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