Mini treacle tarts

Recipe from: 4/28/1999 12:00:00 AM
Ingredients 10
Servings 6
Time

Ingredients

  • 250
    g
    cake flour
  • 10
    ml
    castor sugar
  • pinch salt
  • 150
    g
    chilled butter, cubed
  • 1
    extra-large egg yolk
  • 45
    ml
    ice-cold water
  • FILLING
  • 150
    g
    fresh white breadcrumbs
  • 25
    ml
    lemon juice
  • 170
    ml
    golden syrup, warmed
 

Method

 
PASTRY: Preheat oven to 190 ºC. Grease 6 loose-bottomed tartlet pans, 12 cm in diameter. Place flour, castor sugar, salt and butter in a food processor and pulse until coarse crumbs form. Add egg yolk and ice-cold water and pulse until a smooth ball forms. Line tartlet pans with pastry, prick all over with a fork and freeze for 15 to 30 minutes. Bake blind until golden, 15 to 20 minutes. FILLING: Add breadcrumbs and lemon juice to warmed syrup. Spoon into pastry cases and bake for 15 to 20 minutes, or until filling is golden. Serve warm or cold with cream, ice cream or simply on its own.
 

Read more on: bake
 

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