Servings
5
Prep Time
40 minutes
Cook Time
38 minutes
Author:
Chef John Lees of Tattooed Baker
Treacle tart is known as a sweet pastry that consists of buttery breadcrumbs and sweet dough with a gooey golden syrup filling. This comforting recipe takes a spin on the classic and replaces golden syrup with Cocoes Organic Light Coconut Flower Syrup. It’s still sure to hit all your sweet spots.
Ingredients
-
180g Cocoes Organic Light Coconut Flower Syrup
50g bread crumble
30g ground almonds
65g double cream
1 Whole Egg
1 lemon zest and juice
150g Sierra Nevada Unsalted Vat-Cultured Butter
95g icing sugar
30g ground almonds
1g salt
5g vanilla paste
1 pc whole egg
245g all purpose flour
Sweet Dough
Directions
Sweet Dough
Using a mixer fitted with paddle beat butter with sugar, ground almonds, salt and vanilla; beat while adding eggs, then add flour. Refrigerate for one hour.
Roll out using a rolling pin to 3mm thickness place into a tart ring or small foil pie tin, trim off any excess pastry and chill again for 20 minutes
Bake in the oven for 8 minutes on 175c until lightly cooked
Treacle Tart
Heat the organic light coconut syrup, mix in the bread crumbles followed by the double cream
Pour into premade tart cases
Bake at 165c for 30 minutes until golden brown