Individual Ginger Treacle Tarts

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Difficulty
moderate
Serves
6 people
Meal course
Dessert
Posted by
Posted on
1 .
For the pastry
250 grams
Plain flour
130 grams
Butter (plus extra for greasing)
2 .
For the filling
400 grams
Golden Syrup
150 grams
White breadcrumbs
1 whole
Lemon - Juice & zest
1/2 tsp
Ground ginger
1 medium
Egg - Beaten
Individual Ginger Treacle Tarts
  1. To make the pastry, crumble the butter and flour together with your fingertips. Once the pastry starts to come together add 1 tbsp water at a time until you have a firm ball of pastry (you will probably need 4-5 tbsp). If it gets too wet simply add a little more flour. Wrap the pastry in cling film and chill for 20 minutes
  2. Grease 6 individual tart dishes Once the pastry has chilled, roll in out on a floured work top to about 2-3mm thickness and line the base of each the pasty dish. Be careful to make sure that it is smooth and there are no air pockets against the pastry and the tin. Re-wrap any leftover pastry and pop back in the fridge
  3. Prick all over the bottom lightly with a fork, brush with the egg and return to the fridge to chill for at least an hour.
  4. Preheat the oven to 200’C
  5. To make the filling, gently heat the syrup in a pan to melt, but don’t boil. Turn off the heat and stir in all your remaining ingredients. Divide the mixture out between the tins.
  6. Roll out the remaining pastry and cut little shapes to go on top – a heart, flowers, stars or lattice would all work well. Brush the top of the pastry with the remaining egg and then bake in the oven for 20 minutes, until the pastry is golden and crisp.
  7. Allow to cool slightly in the tins before removing and serving with a good glug of custard. If you have any pastry left over, then just wrap it in cling and either chill for a couple of days or freeze it. You can then make mini quiches or some jam tarts with it.

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