Name: Treacle-Tart
Yield: Serves 8
Ingredients: crème fraîche; a small handful of buckler leaf sorrel; blood orange segments; 85 g brioche or breadcrumbs; 60 almonds, ground; 150 ml whipping cream; 25 g black treacle; 450 g plain flour; 150 g icing sugar; zest of an orange; 225 g cold salted butter, diced; 1 large free range egg; 1 tbsp milk; 275 g golden syrup

Preparation info

Serves
8

Difficulty
Medium

Appears in

Sex & Drugs & Sausage Rolls

By Graham Garrett and Cat Black

Published 2015

About

This is Ben’s go-to Treacle tart recipe, one of the first things he did when he stated. We make them individually, the beauty of which is that we can cook them to order, so they’re hot, fresh and crispy

Ingredients

Pastry

450 g plain flour
150 g icing sugar
zest of an orange

Method

To make the pastry

Put the flour, icing sugar and orange zest into a food processor. Give it a whiz to mix, and then add the butter. Pulse until the mix resembles breadcrumbs. Add the egg and milk then pulse again until it just comes together. Make sure you don’t overwork it. Turn the pastry out onto a work surface. Shape it into a ball. Flatten it then wra