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Norfolk Treacle Tartlet
By Blakeney Hotel, The

Ingredients
 
For the Pastry
 
4oz unsalted butter
2oz caster Sugar
½ egg
6oz plain flour
 
For the Filling
 
225g golden syrup
50g black treacle
220ml double cream
75g breadcrumbs
2 eggs
1tbs lemon juice
 
Method
 
Mix butter and sugar until soft.
Add egg.
Add flour and mix to a soft dough but not sticky.
Wrap in cling film and rest for one hour.
Roll out and line an 8” flan ring and rest for 30 minutes.
Blind bake for 15 minutes at 180°C.
For the filling, mix all ingredients together and fill the flan case.
Bake at 180°C for 20 minutes until just set.
Serve either warm or cold with whipped cream.
 
 Norfolk Treacle Tart by Blakeney Hotel
 
 

 
 
Published by Ltd © 2017 Walkden House, 10 Melton Street, London. NW1 2EB

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