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11 May 2010
Posted in
Cooking Through -
Canteen: Great British Food
Of all the recipes I've cooked from Canteen's Great British Food, the Treacle Tart stands out. I adore treacle tarts, but this version has a boost of lemon that cuts the sometime sickly sweet filling in other recipes. The use of ginger syrup add a wonderful dimension of fragrance and warmth
Canteen Treacle Tart:
25cm Sweet Pastry Case, Baked Blind
Clotted Cream To Serve
Filling
120g Stale White Bread with Crusts
250Ml Double Cream
2 Egg Yolks
200ml Golden Syrup
2 Tbs Syrup for a Jar of Stem Ginger
40g Butter, Melted
Grated Zest and juice of 1 lemon
Preheat the oven to 160c. Place the bread in a food processor and process until it is coarse crumbs.
Beat together the cream, egg yolks, golden and ginger syrups, melted butter and lemon zest and juice.
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| The golden slick | Fragrant & Acidic Lemon | Mixing the goo |
Pour mixture into the tart case. Bake for about 30 minutes or until golden. Allow to cool and set.
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| The Case | Adding the breadcrumbs | Filling the case |
Just before serving place the tart in a moderate over to warm for about 10 minutes.
Remove from the tart pan and cut into wedges. Serve with the clotted cream.
