Pom Bear May 19
treacle tart with custard by James Martin

Treacle Tart & Custard

James Martin
Serves: 8
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Ingredients

  • PASTRY
  • Plain flour 250g
  • Butter/margarine 125g
  • Salt pinch
  • Egg 1 large
  • Caster sugar 60g
  • FILLING
  • White beradcrumbs 125g
  • Golden syrup (or treacle) 675g
  • Eggs 2
  • Lemon juice 1 tbsp
  • CUSTARD
  • Egg yolks 8
  • Milk 500ml
  • Caster sugar 75g
  • Vanilla extract 2 tsp

Method

  1. PASTRY

    - Pre-heat oven to 190ºC/375F/gas 5
    - Put flour, butter, salt into food processor and mix to form breadcrumbs
    - Add egg and caster sugar and mix until pastry comes together to form a ball, cling film and put in fridge
    - Grease a 20cm/8” loose-bottomed tart tin, roll the pastry out slightly larger than tin allowing overhang. Place pastry in tin and pop into the fridge for ½ hour
    - Remove and put onto an oven tray, line with baking parchment and fill with baking beans. Bake for 10 minutes
    - Remove baking beans and bake for a further 5 minutes until lightly golden
  2. FILLING

    - Turn oven down to 180ºC/350F/gas 4
    - Mix ingredients together then pour into the cooked pastry case and bake for 30 minutes until just set
    - Remove and cool slightly before serving warm or cold with the custard
  3. CUSTARD

    - Beat the egg yolks and sugar together until well blended
    - Put the vanilla extract and milk into a pan and bring to the boil
    - Pour the warm milk over the eggs and mix well. Return to the heat and gently cook, continuously stirring until it coats the back of the spoon
    - Remove from heat
  4. To serve

    - Plate a piece of the warm or cool tart on a plate and smother in custard
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