Ginger Treacle Tart

Christmas part 2!

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Upon beginning to write this post, I  discovered that I only had pictures of the tart after it had been made, sorry! Also, I am pretty tired, uni has been go go go since we started back a couple of weeks ago so that means the work has been piling up. As a result of spending hours starting at my computer screen reading research papers, I am gonna keep this post short and sweet. Quite like the pastry used for this tart!

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I have never made treacle tart before, so I was pretty surprised to find that bread crumbs featured heavily in this recipe! The added ginger, gives this classic pud a warm heat, and the lemon gives a squeeze of sourness which compliments the sweet golden syrup. I was a bit dubious that it was slightly to gingery, however, us Indians like ginger, so my family loved it. The stem ginger on top gives it a real kick, so leave it out if you have delicate taste buds!
 
If you haven’t seen what we had for our main course on Christmas day, follow me over here.
 
My Dad has been on top form with his joke telling recently. Here is an absolute corker; 
Why did the Banana go to the doctors?
He wasn’t peeling very well.
 

Recipe

This another recipe from BBC Good Food.
Like I said before, mess around with the quantities of ginger if you don’t want it to be too strong!
The original recipe uses shop bought short crust pastry (I know I know), but I made my own (my Mum made it really) using the recipe from Paul Hollywoods’ How to Bake. Hollywood recommends you do not use a food processor as the pastry might get overworked. It’s dead easy to make by hand, but I will let you off if you decide to buy it…
WARNING: If you are going to make the pastry yourself, it is recommended that you leave it for 3 hours  to chill before using it. It can be made the night before and left in the fridge. It’s worth it. Promise.
 
Serves: 8-10
Prep Time: 45mins
Cooking Time: 3hrs (for pastry chilling) 
                          2 hrs (including additional chilling)
Skill Level: Not even that hard

Equipment
23cm fluted tart tin (loose bottom)
Baking beans*
Baking parchment
2x Mixing bowls
Knife & Chopping board
Cling film
Serrated Knife

*Baking beans are not essential, any other dried beans you have knocking about will do!

Ingredients
Pastry
250g plain flour
pinch of salt 
125g unsalted butter (chilled, cubed)
2 medium egg yolks
50ml cold water (roughly)
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Filling 
750g golden syrup
225g bread crumbs
zest & juice 1 lemon
1½ tsp ground ginger
3 eggs 
6-8 balls stem ginger (thinly sliced)

Method

Pastry (by hand)
  1. Put flour and salt into a bowl and mix together.
  2. Add the butter cubes and lightly rub the ingredients together with your fingertips until the mixture resembles bread crumbs
  3. Add the egg yolks and mix together by hand.
  4. Slowly add the water and mix until pastry is formed. (It should leave the sides of the bowl clean)
  5. Tip the pastry onto a lightly floured surface and shape to form a ball. (Don’t mess around with it too much – you don’t want to overwork it)
  6. Flatten ball, using your fingertips, to form a disc shape
  7. Wrap in cling film and chill in the fridge for at least 3 hours. 
  8. Roll out your pastry on a lightly floured surface so it is big enough to line tart tin.
  9. Carefully line tart in. 
  10. Fold the overhang over the sides (trim once baked).
  11. Chill in fridge for 30 minutes. 
  12. Heat oven to 200C/180C fan/gas 6  just before chilling time is up.
  13. Remove tart tin from fridge, line with baking parchment and scatter baking beans on top.
  14. Blind bake for 20mins
  15. Remove beans and baking parchment and bake for a further 10mins until pastry is a pale golden colour.
  16. Remove from oven.
Filling
Do this whilst the pastry is baking.
  1. Mix together the golden syrup, breadcrumbs, lemon zest & juice, ground ginger and eggs.
Putting it Together
  1. Lower oven temperature to 160C/140C fan/gas 3.
  2. Trim the edges of the tart using a serrated knife. 
  3. Pour filling mix into the tart.
  4. Bake for 55mins- 1hr until the filling is golden and crisp and firm to touch.
  5. Remove from oven
  6. Arrange thinly sliced stem ginger on top of the pie. 

 

SERVE WARM WITH ICE CREAM OR CUSTARD MMMM
 

Today’s cooking music is brought to you by Notorious B.I.G and The xx!


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KB x

p.s. I have a music post coming up for you very very soon!
 
 

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