Served hot with a runny pouring cream, or at room temperature with ice-cream, these open tarts are filled with a mixture of treacle and golden syrup, making them the perfect winter dessert.
- 250 g (1⅔ cup) plain flour
- 250 g unsalted butter, chilled, chopped
- 2 tbsp pouring cream, chilled, plus extra, to serve
- ice-cream, to serve (optional)
- 400 g golden syrup
- 1 tbsp treacle
- 120 g (1⅔ cup) fresh breadcrumbs
- 70 ml pouring cream
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 1 hour
Resting time 15 minutes
You will need 12 x 10 cm round tart pans for this recipe.
Place flour in a large bowl and add butter. Using your fingertips, rub in butter until mixture resembles fine crumbs. Add enough of the cream until mixture comes together. Shape into a round then wrap in plastic wrap and refrigerate for 30 minutes.
Roll out pastry on a lightly floured work surface to 3 mm thick. Cut out 12 x 13 cm rounds and use to line tart pans. Place pans on an oven tray and refrigerate for 30 minutes.
Preheat oven to 180°C. Place golden syrup and treacle in a saucepan and cook over low heat for 5 minutes or until warm and runny. Stir through breadcrumbs and gently heat through. Remove from heat and stand for 5 minutes to cool slightly, then stir through cream. Spoon mixture into prepared cases then bake for 30 minutes or until pastry is golden.
Allow tarts to cool in pans for 10 minutes. Carefully remove from pans; the pastry will be very soft. Serve immediately with cold cream, or allow to cool completely and serve at room temperature with ice-cream.
Photography Alan Benson. Styling Michelle Crawford. Food preparation Asher Gilding.
As seen in Feast magazine, July 2014, Issue 33.