Name: Shoofly tart
Cook time: 50 min
Total time: 50 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 250.00 ml flour cake; 2.00 ml salt; 100.00 ml butter; 30.00 ml water; 190.00 ml flour cake; 125.00 ml brown sugar soft; 2.00 ml salt; 2.00 ml cinnamon ground; ginger ground; nutmeg ground, pinch; cloves ground, pinch; 30.00 ml butter; 125.00 ml molasses light; 1.00 eggs extra-large, beaten; 2.00 ml Bicarbonate of soda; 190.00 ml water lukewarm

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Ingredients (16)

CRUST

250.00 ml	flour — cake
2.00 ml	salt
100.00 ml	butter
30.00 ml	water

CRUMB MIXTURE

190.00 ml	flour — cake
125.00 ml	brown sugar — soft
2.00 ml	salt
2.00 ml	cinnamon — ground
	ginger — ground
	nutmeg — ground, pinch
	cloves — ground, pinch
30.00 ml	butter

LIQUID MIXTURE

125.00 ml	molasses — light
1.00	eggs — extra-large, beaten
2.00 ml	Bicarbonate of soda
190.00 ml	water — lukewarm

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Method:

Combine the cake flour and salt. Using your fingertips, rub in the butter until the mixture resembles breadcrumbs. Sprinkle with a little water while mixing. Gather the dough into a ball, cover with plastic wrap and leave to rest for about 30 minutes in the fridge. Preheat the oven to
200 ºC. Roll out the dough on a lightly floured surface and use to line a 25 cm fluted pie dish. Neaten the edges and chill again for about 15 minutes. Line the crust with baking paper and fill with dried beans. Bake blind for about 5-10 minutes until the sides of the crust just begin to brown. Remove the baking paper and beans and set the crust aside. Meanwhile mix all the dry ingredients for the crumb mixture. Rub the butter into the dry ingredients. Blend all the liquid ingredients and carefully pour into the pie crust. Carefully sprinkle the crumbs on top and bake for 10 minutes. Reduce the temperature to 160 ºC and bake for another 30 minutes or until the filling is cooked and set. Serve lukewarm with whipped cream.
Makes 1 medium-sized tart.