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Treacle Tart

Recipe Submitted By: bakingmad

Why not try this gorgeous Treacle Tart, perfect for an after dinner winter dessert.

225 grams	Plain White Flour (Allinson Nature Friendly) allow extra for dusting
110 grams	Butter chilled and diced
1	Happy Eggs lightly beaten
500 grams	Golden Syrup (Silver Spoon)
125 grams	Breadcrumbs fresh
25 grams	Pecans finely chopped
1	Lemon zest and juice only, large
2	Happy Eggs
3 tbsp	Double Cream
1 pinch	Salt

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Rub together the flour and butter in a bowl, until it resembles fine breadcrumbs.
Mix in the egg with a knife, and then knead on a clean, lightly dusted work surface to form smooth dough. Wrap the pastry in cling film and chill for 30 minutes.
Preheat the oven to 190C/fan oven 170C, 375F/Gas 5 and grease two 12cm loose bottomed flan tins. Place the tins onto a baking tray.
Roll out the pastry until it's big enough to generously fit the tins. Ease the pastry into the corners of the tins leaving excess pastry falling over the sides - don't trim at this stage. Prick the base with a fork.
Line the pastry with greaseproof paper and fill with baking beans. Trim the excess pastry using a sharp knife. Bake the pastry case blind for about 15 minutes - remove the paper and beans and return to the oven for a further 5 minutes.
Mix the syrup, breadcrumbs, pecan, lemon juice and zest, eggs and double cream with a pinch of salt. Pour into the tarts. Baking the tarts for 40-45 minutes or until the filling has lightly set. Leave to cool and serve with crème fraiche or custard.
Tip: If you would rather make one large tart use an 22cm loose flan tin.