Treacle Tart & Ice Cream

Treacle Tart with Eggnog Ice Cream and Nutmeg Custard

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Preparation info

  • Serves

    8

    • Difficulty

      Medium

Appears in

On The Menu: Seasonal Recipes for a Culinary Life

On The Menu

By James Mackenzie

Published 2011

  • About

A classic! Some people may consider there to be too much orange and lemon in this recipe but, to me, it really brings out the flavour of the tart with maximum effect, and it’s perfect partnered with the eggnog ice cream which uses all of the ingredients from the old Christmas drink.

Ingredients

For the ice cream

Makes 600ml

  1. 250 ml milk
  2. 250 ml double cream
  3. 6 egg yolks
  4. 125 g caster sugar
  5. 1 vanilla pod, or a few drops of vanilla extract
  6. ½ tsp mixed spice
  7. ¼ tsp freshly grated nutmeg
  8. 1 measure of dark rum

    Method

    Pre-heat the oven to 180°C/gas mark 4.

    To make the eggnog ice cream, whisk the eggs and sugar together in a bowl until well mixed and a creamy texture. Pour the milk and cream into a saucepan. Split the vanilla pod and scrape out the seeds with a knife and add the seeds and pod to the pan. Bring to the boil and pour the hot mixture over the eggs and sugar. Mix until well blended together. Return to the saucepan over a low heat. Stir constantly until the mix coats the back of a spoon. Strain the cooked mixture through a sieve into a bowl and cool. Stir the mix occasionally to help cool it evenly. When cool cover and place in the fridge until needed. Remove the ice cream mix from the fridge and churn in an ice cream machine until it gets a soft, ice cream consistency.

    To make the sweet tart pastry, place the butter and sugar into a mixer and cream together, then add the eggs. Sift the flour and slowly, add until mixture comes together into a thick crumb. Do not overmix. Tip onto a work surface and bring together by hand into a dough. Wrap the pastry in cling film and rest for 1 hour. Remove from the fridge and roll out big enough to line a 25cm pastry tart ring. Place the rolled-out pastry into the tart ring, leaving a slight overhang of pastry all the way around the ring. Blind bake in the oven for 8 minutes at 180°C/gas mark 4, remove the baking beans and place back in the oven for a further 6 minutes. Remove from the oven. This is now ready for the treacle tart mix.

    To make the treacle tart filling, put the golden syrup, cream, black treacle, orange and lemon zest and juice into a saucepan and bring it almost to the boil. Remove from the heat, then add the eggs and beat into the mixture. Slowly add the breadcrumbs, folding in until the consistency is like porridge (you might not need to use all of the breadcrumbs). Pour the mixture into the blind-baked tart case and smooth out the top with a palette knife. Bake in the oven at 170°C/gas mark 3 for 12 minutes or until mixture is firm. Remove from the oven and trim off the excess pastry from around the tart ring.

    For the nutmeg custard, whisk the eggs and sugar together in a bowl until well mixed. Pour the milk and cream into a saucepan. Split the vanilla pod and scrape out the seeds with a knife and add the pod and seeds to the pan. Bring it to the boil and pour the hot mixture over the eggs and sugar. Mix well and return back to the saucepan over a low heat. Stir constantly with a wooden spoon until the custard coats the back of the spoon. Do not over heat or the egg yolks will scramble. Remove from the heat pour into another saucepan, remove the vanilla pod and place some cling film directly onto the custard to prevent a skin forming. When needed warm back through over a low heat for just a minute, add the nutmeg into the custard mix and warm through. Don’t boil as the custard will curdle. Blitz with a hand blender to froth the custard up.

    To serve, slice the warm treacle tart and serve with a scoop of the ice cream and the nutmeg custard.

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