https://www.lifestylefood.com.au/recipes/11439/treacle-tart-with-jersey-clotted-cream-and-raspberry-ripple-ice-cream

LifestyleFOOD.com.au

Finalist dessert dish in Great British Menu series 4

Ingredients

  • For the pastry

  • 518g/1lb 3oz plain flour

  • 67g/3oz icing sugar

  • 250g/9 oz butter

  • 2 medium eggs

  • For the treacle tart

  • 720g/1lb 10 oz golden syrup

  • 92g/ 4 oz unsalted Jersey butter

  • 130g/5 oz eggs

  • 170g/6 oz brown bread

  • 9.5g/1/2 oz salt

  • 70ml/3 fl oz double cream

  • For the clotted cream ice cream

  • 600ml/1 pint Jersey clotted cream

  • 300ml/10 fl oz milk

  • 10 egg yolks

  • 230g/8 oz sugar

  • Raspberry coulis

  • For the raspberry coulis

  • 150g/5 oz fresh raspberries

  • 5g icing sugar

  • Lemon juice to taste

  • Black pepper

Method

  • For the pastry:

  • 1.

    Crumb the dry ingredients and the butter together, add the eggs, mix well then rest in the fridge for 30 minutes. Roll out to approx 2mm thick and line the tart ring, bake blind until cooked through.

  • For the treacle tart filling:

  • 1.

    Remove the crusts from the bread and blitz the bread in a food processor to make into fine crumbs. Cook the butter until it reaches brown butter stage and sieve into a bowl, leaving the sediment behind. Mix the eggs, cream, and salt in a bowl. Heat the golden syrup gently, pour in the butter then add this to the cream mix. Next add the bread crumbs mixing in well. Pour the mixture into the cooked tart base and cook for 25 min on full fan at 160 C and then turn down to 140 C on half fan for 20 minutes, leave to cool before turning out.

  • For the clotted cream ice cream:

  • 1.

    In a round bottom bowl mix the egg yolks with the sugar until creamy, boil up the milk and add to the egg mix, whisking well. Pour the mixture back into a pan and cook until it coats the back of a wooden spoon. Next pour it into another round bowl then whisk in the clotted cream until combined, pass through a fine sieve and freeze.

  • To assemble:

  • 1.

    Cut the tart into 12 portions, warm slightly in the oven. Fill a jar with clotted cream icecream, drizzled with raspberry coulis.

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Posted by Jennifer68Report
Tried this one today. Pastry was a little difficult to handle but definitely worth the trouble.
Posted by EB62Report
I am very keen to try this recipe, like Wayne I am glad that Shaun won this section.
Posted by Charlie15Report
I don't get to watch your show as I'm in Canada so I'm glad you have some recipes on here.
Even gladder to see the portions listed and what you would serve with it.
Don't change anything.