Treacle Tart
Serves 8
Ingredients
Method
5 Egg (Whole)
3 Egg (Yolks)
500 g. Almonds (Ground)
1.2 kg. Syrup (Golden)
600 ml. Cream (Double)
1 Pre Baked Pastry Case
Preheat oven to 160ºC / 312ºF
In a heavy based saucepan bring the cream and golden syrup to the boil, remove from the heat and add the ground almonds.
In a separate bowl beat the egg yolks and eggs together and then beat into the cream and syrup mixture.
Pour into a pre- baked pastry case and cook until the mixture is just set. Remove from the oven and leave to cool- but serve warm.
N:B: For a Citrus Treacle Tart, add the zest and juice of 3 lemons to the mixture.