Treacle Tart Hearts Recipes

TREACLE TART

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press the pie crust pastry evenly into the bottom of a 9-inch pie plate.
• Mix the syrup, cream, bread crumbs, lemon zest, and lemon juice together in a bowl; pour into the pie crust.
• Bake in the preheated oven until the filling is set, 35 to 40 minutes. Allow to cool slightly before serving.

TRADITIONAL TREACLE TART

Steps:

• For the Shortcrust Pastry:Place the flour and salt in a food processor and pulse to blend. Next add the cold butter and lard. Pulse a few more times until the mixture resembles coarse crumbs. Add the water a little at a time, pulsing between additions, until the mixture begins to come together. DO NOT over-mix the dough or the pastry crust will be tough and won't be flaky.The mixture is done when it resembles large streusel-like crumbs and when you take some and press it between your fingers it will hold together.Form the dough into a ball, flatten into a 1-inch thick disk, wrap in plastic wrap and refrigerate for at least 30 minutes before using. (The shortcrust pastry can be refrigerated for a few days or frozen for up to 3 months.)
• Preheat the oven to 375 degrees F.Roll out the pastry dough. I find it easiest to roll it out on to plastic wrap, it makes transferring it to the tart pan easy. Roll the pastry dough out so that there's a little excess around all sides of the tart pan (it will shrink when baked). You will need a 9-inch fluted tart pan with a removable bottom (also commonly called quiche pans).Carefully place the pastry crust into the tart pan and pierce it multiple times with a fork.Line the pastry crust with parchment paper and fill it with dried beans or similar.Place the tart on the middle shelf of the oven and bake for 10-15 minutes.Remove the beans and parchment paper and continue to bake for another 5-10 minutes or until the crust is a very pale golden.
• For the treacle filling: While the shortcrust is baking prepare the filling.Place the golden syrup, lemon zest and lemon juice in a medium saucepan. Heat the syrup until hot and runny and then stir in the breadcrumbs. Turn off the heat and let the mixture sit for 5 minutes.Lightly beat the egg and cream together with a fork. Pour the egg/cream mixture into the saucepan with the treacle mixture and stir quickly to combine.Pour the hot mixture into the tart crust.Place the tart on the middle shelf of the oven (still heated at 375 degreesF) and bake for 20-25 minutes or until the pastry is golden and the filling is nicely browned.Remove the tart from the oven and let it cool.
• Treacle tart is traditionally served warm with clotted cream, whipped cream, or custard. You can also serve it with ice cream.

TREACLE TART HEARTS

Steps:

• Blitz the butter, flour and ginger, if using, in a food processor until the mix looks like fine crumbs. Stir in the sugar, then add the egg yolk and 2 tsp cold water. Pulse until the dough clumps together, or bring it together with a knife by hand. Turn onto a lightly floured surface and press into a smooth round. Chill for 30 mins or until firm.
• Roll out the pastry to the thickness of 2 x £1 coins and stamp out 8 x 11cm circles (or cut around a saucer and trim to fit tins). Line 8 x 10cm width heart-shaped tins with the pastry. Re-roll trimmings. With a small cutter, stamp out 8 hearts to decorate. Chill tins and hearts for 15 mins or until firm. Heat oven to 170C/fan 150C/gas 5 and put a baking sheet in.
• Stir the syrup, lemon juice and zest together. Divide the breadcrumbs between tins (they should reach to the top of the pastry), then spoon the syrup over slowly, adding more once the first lot has started to soak in. Top with the small pastry hearts. Put tins onto the hot baking sheet and bake for 25 mins or until pastry is golden and the filling is orangey-gold and slightly set. Leave to cool for 15 mins, then turn onto a wire rack. Serve just warm. Will keep for up to 3 days in an airtight container. Heat in a low oven for 5 mins to warm through.

TREACLE TART

Steps:

• Prepare the pastry as for pie crust and chill for 30 minutes.
• Roll out for a 9 inch tart pan. Reserve the scraps. Trim the edges and retain the scraps.
• Preheat oven to 400°F.
• Mix the oats, zest, and ginger, and sprinkle half in the pastry. Pour on the syrup and lemon juice and sprinkle rest of oat mixture on top.
• Roll out any remaining pastry and cut strips to lay a trellis over the tart if desired.
• Bake for 30 minutes and serve hot or cold.