Ginger and Orange Treacle Tart

Name: Ginger and Orange Treacle Tart
Yield: 5 to 10
Ingredients: 110 g Butter; 220 g All purpose flour; 1 tsp Pinch fine table salt; 2 tbsp Fairtrade Tate & Lyle Golden Caster Cane Sugar; 1 Egg; 400 g Lyle’s Golden Syrup; 60 g Butter; 2 Balls of stem ginger in syrup, finely chopped; 2 tbsp Stem ginger syrup from the jar; 150 g Brioche bread crumbs; 3 tbsp Double cream; 1 tbsp Freshly grated stem ginger; Orange zest; 2 tbsp Orange juice; A few scrapes of Lemon zest; 1/2 tsp Ginger; 1 Egg; 1 Large egg yolk

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Prep

<30 MIN

Bake

More than 1 hour

Serves

5 to 10

Difficulty

Medium

About

Treacle tart is a school dinner classic, and in this version, it has been given an upgrade! Ginger and orange have been added to bring a lovely and zingy balance to the toffee flavour.

made using

Lyle’s Golden Syrup Tin

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Pies & Tarts Medium 5 to 10 1-2 hours

Instructions

Ingredients

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HOW TO MAKE THIS RECIPE

For the Pastry

Step 1

Mix the flour, sugar and salt together. Cut the butter into cubes and rub into the flour until it resembles fine crumbs, then add the egg and mix. If more liquid is needed, add a teaspoon of cold water at a time until you have a soft dough, then cover and chill for 25 minutes.

Step 2

Preheat the oven to 180C.

Step 3

Roll out and line a tart tin with the pastry then add some baking paper and baking beans and blind bake for 15 minutes. Remove the baking weights and bake for a further 8 minutes.

For the Filling

Step 1

Add the butter and Lyle’s Golden Syrup in a pan and heat until the butter melts.

Step 2

Add the freshly grated stem ginger, chopped stem ginger from a jar and 2 tablespoons of the syrup from the jar. Leave to cool.

Step 3

Once cooled, add the orange juice, zest and cream and mix well. Then, add the egg and yolk and stir vigorously. Add a good pinch of salt, followed by the bread crumbs and stir until well incorporated.

Step 4

Pour into the pre-baked tart case and bake for 20 minutes at 180C, then turn the oven down to 160C and bake for a further 20 minutes until set. Leave to cool before serving.