Traditional Treacle Tart

Instructions

Pastry

Sieve the flour and salt into a mixing bowl, add the butter and rub together until a breadcrumb mixture forms. Stir in the icing sugar, mix in the egg yolks and two tablespoons of water. Form the mixture into a ball, wrap in clingfilm and chill in the fridge for half an hour.

Roll out the pastry to the thickness of a pound coin, and line a tart tin with the pastry (leaving an overhang) and return to the fridge for half an hour.

Heat the oven to 200C or 180C for fan assisted ovens, line the pastry tin with baking paper, pop baking beans on top and place in the oven for 15 minutes. Remove the baking paper and bake for a further 10 minutes or until golden brown. Leave to cool then trim off the overhanding edges with a knife.

Filling

Reduce the oven temperature to 160C or 140C for fan assisted ovens and mix the golden syrup, ginger syrup, ginger, lemon zest, eggs and breadcrumbs in a mixing bowl. Spoon the mixture onto the pastry and place in the lower part of the oven for 35 - 40 minutes or until the filling is set.

Remove from the oven and leave to cool for 20 minutes before serving with ice cream.