->Treacle Tart 07 <-

To make a 24cm tart cases

250g plain flour

125g butter

Pinch salt

20 ml water

Crumb the butter into the flour, add the water to form a dough.

Place in the fridge for 1 hour. Roll out the pastry with plenty

of flower and line a tin. Place in the fridge to rest for 20

200deg for 15 minutes. Remove the paper

and beans and bake for another 5 minutes. Turn the oven down to

180degC. Fill with the fillings and bake for 20 minutes.

Chocolate Tart

500g dark chocolate, 70% cocoa solids, broken into squares

360ml double cream

3 eggs, beaten

Melt the chocolate, and warm the cream. Mix together and add the

beaten egg. Pour into the pastry case.

Treacle Tart

400g treacle

300g fresh white breadcrumbs

1 lemon zest and juice

1 tsp ground ginger

Mix together all the ingredients and fill the pastry case.