Treacle Tart (English)

The perfect dessert for the sweet-toothed is a Treacle Tart. The recipe involves first making some pastry but if you are short of time, ready-rolled will do. The tart is full of delicious, sweet golden syrup and black treacle. If you can't find golden syrup then use corn syrup. And, likewise, can't find black treacle dark molasses will do. This may be a rich dessert but don't worry you only need a small slice to enjoy the delicious taste.

Pâte Sucrée (French Sweet Shortcrust Pastry) (350 g)
10 oz golden or corn syrup (300 g)
1 Tbsp. black treacle or molasses
1 lemon, freshly juiced and zested
4 medium free range eggs
1 oz fresh breadcrumbs (25 g)

Heat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Lightly grease a 9" (23 cm) loose bottomed tart tin.

Roll out the pastry and line the prepared tart tin. Then place in the fridge for 30 minutes.

Meanwhile, mix together the golden syrup and treacle with the lemon zest and juice. Beat the eggs in a bowl and add to the treacle mixture. Finally stir in the breadcrumbs.

Carefully pour the mixture into the prepared tart case.

Bake for 20-25 minutes until the crust and filling are golden brown and firm to the touch.

Serve warm with crème fraîche which balances really well with the sweetness of the tart or a good vanilla ice cream.