William Lander, Daniel Morgenthau, Shaun Searley

Treacle Tart and Clotted Cream

Name: Treacle Tart and Clotted Cream
Yield: Serves 12
Ingredients: 4 free-range organic eggs; 1 blind-baked tart case; zest and juice of 2 lemons; 100 ml extra virgin olive oil; 170 g brown breadcrumbs; 1 tsp salt; 800 g golden syrup; 90 ml double cream; 100 g good-quality honey; clotted cream, to serve

Preparation info

Serves
12

Difficulty
Medium

Appears in

The Quality Chop House

By William Lander , Shaun Searley and Daniel Morgenthau

Published 2019

About

At any given time, you’ll find this QCH staple in either the restaurant or the shop. Why? Because it is wonderful. With a spoonful of clotted cream, there is no better dessert after a hearty meal: thick, clean cream cutting through chewy, sticky tart.

Ingredients

100 ml extra virgin olive oil
4 free-range organic eggs
90 ml <

Dessert
Vegetarian

Method

Preheat the oven to 170°C.

In a large bowl, whisk the olive oil, eggs and cream together. In a saucepan, warm the golden syrup and honey to room temperature then whisk into the egg mixture. Finally, fold in the breadcrumbs, salt and lemon zest and juice.

Place the tart