Desserts

Mini Treacle Tarts

December is in full swing, so naturally i’ll be spending the entire month dressed in a giant Rudolph jumper, eating party food in a Baileys-induced coma.

Just kidding. I’ll be working.

But for those that do enjoy a platter of food worthy of a Bridget Jones miniature buffet, here’s a recipe for mini treacle tarts.

P.S Die Hard is not a Christmas film.

DSC_0727web

Makes 6 x 10cm tarts

Ingredients:

  • 1 medium free-range egg
  • 100g caster sugar
  • 250g plain flour
  • 125g salted butter
  • 400g golden syrup
  • 150g fresh white breadcrumbs

 

Method:

  1. Make the pastry by whisking together the egg and caster sugar in a large bowl until the sugar has dissolved. Add the flour and mix until it is well incorporated and resembles fine breadcrumbs.
  2. Cube the cold butter and cut it into the flour using a butter knife until it starts to come together. Use your hands at the end to form it into a dough. Roll the dough into a ball, wrap it in clingfilm and refrigerate for around 1 hour.
  3. Heat the oven to 180ºC. On a floured surface, roll out the chilled dough into a circle that is around 5mm thick. Be sure to rotate the pastry as you roll it out to prevent it from sticking. Cut 6 circles that are around 3cm bigger than the tart tins and 6 small stars (if you don’t have a star cutter, you can use another shape or cut them with a small knife).
  4. Line each tart tin by gently lowering and pushing the pastry into the sides of the tin. Use a small piece of pastry dusted in flour to press the pastry into the sides. Trim the excess, gather into a ball and cover in clingfilm. This can be frozen for future bakes. Chill the tarts in the fridge.
  5. While the tarts are chilling, make the filling by heating the golden syrup in a small saucepan gently until it thins and becomes runny. Take the pan off the heat and stir in the breadcrumbs.
  6. Spoon the filling into each tart case so it reaches 1cm away from the top. Then lay the pastry star on top of the filling.
  7. Place the tart tins on a baking tray and into the middle shelf of the oven. Bake for 15-20 minutes until the filling is set and the pastry is golden. Gently lift the pastry tins out, and serve!

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