I love, love, love, love, love, love Harry Potter. This of course, has led me to attempt a variety of magical concoctions in my kitchen.Â In an effort to keep it real, this treacle tart recipe is based on one by Heston Blumenthal, one of Britain’s most notable chefs.Â I developed this recipe last year and shared it on a previous blog, but found it completely appropriate for Edible Times.
Makes one 11-inch tart*
Ingredients: Sweet Pastry Crust*: 1Â¾ cups all-purpose flour Â½ tsp kosher salt Â¼ cup confectionerâ€™s sugar 5 oz unsalted butter (11 tbs), cut into small cubes 1 ea egg, lightly beaten Filling: 1Â½ cups Lyle's cane syrup 1 Tbs molasses Â½ tsp kosher salt Â¼ cup heavy cream 3 ea eggs, large Â¼ tsp ground ginger Â½ tsp vanilla 1 cup almond meal/flour, lightly toasted
Directions:Â Combine flour, salt and confectionerâ€™s sugar in a large bowl.Â Using tips of fingers, rub butter into flour until it looks mostly like wet sand.Â Make a well in the middle, and pour in the egg.Â Gradually work the egg into the flour until a moist dough forms, using the heel of your hand to distribute any remaining large pieces of butter. Shape into a 5-inch disk and cover with plastic wrap.Â Refrigerate for at least 2 hours.
Between two pieces of parchment paper, roll out dough into a 13-inch circle. Lay dough into an 11-inch tart pan with a removable bottom, and press against the sides to secure dough. Refrigerate for one hour.Â Preheat oven to 325Â° F.Â Dock the bottom of the crust with a fork, lay a large, crumpled piece of parchment on top, and pour in pie weights (or a pound of dried beans). Bake for 25 minutes, until crust is a light golden brown. Set aside.
In a large sautÃ© pan over medium heat, toast almond meal until fragrant, about 5 minutes.Â In a small saucepan, combine syrup, molasses, and salt, and bring just to a boil. Remove from heat and cool for 5 minutes.Â Whisk together eggs, heavy cream, vanilla, and ginger. Slowly drizzle in syrup mixture while whisking constantly. Stir in almond meal, and pour into crust.
Bake on a sheet pan at 325Â° F for 40 minutes, until filling is set.Â Cool in tart pan on a rack.
*The sweet pastry crust can be made in a food processor using the pulse setting. Just be sure not to overwork the dough once the egg is added. A pre-made crust is always an option.Â This recipe can also be made into eight small individual tarts.
Read more on treacle tarts here.