Treacle tart

Treacle is a sweet and richly flavoured syrup which is perfect for making moist baked goods; especially tarts!




1.Sift flour, custard powder and icing sugar into medium bowl; rub in butter. Add enough milk to make ingredients come together. Knead dough on floured surface until smooth. Cover; refrigerate 30 minutes.
2.Preheat oven to 200°C/400°F.
3.Roll two-thirds of the dough between sheets of baking paper until large enough to line 24cm round loose-based fluted flan tin. Ease pastry into tin, press into base and side; trim edge. Place tin on oven tray. Line pastry case with baking paper; fill with dried beans or rice. Bake 10 minutes; remove paper and beans. Bake further 10 minutes or until browned lightly. Cool.
4.Reduce oven to 180°C/350°F.
5.Make filling; combine ingredients in medium bowl. Spread into pastry case.
6.Roll remaining pastry into a rectangle on floured surface; cut into 1cm strips. Brush edge of pastry case with a little extra milk. Place pastry strips over filling in lattice pattern; brush pastry with a little more milk.
7.Bake tart about 25 minutes or until pastry is browned lightly. Cool tart in tin. Just before serving, dust with icing sugar, if you like. Serve with whipped cream or ice-cream.

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