Tuesday, August 31, 2010

Treacle Tart, Tea and Creme Fraiche


Location: Bedroom
Music: The Great Exchance~ Thrice
Book: Changeless~ Gail Carriger
Mood: Accomplished

Yes, Joanna finally made her Treacle Tart and what a dessert it was too!. Treacle Tart is very tarty? Its very sweet and defiantly needs the Creme Fraiche to help sooth it out. But its very yummy all the same and I think everyone should try it.



Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients:

* PASTRY
* 225g /8oz plain flour
* Pinch salt
* 25g /1 oz fine sugar
* 115g /4oz very cold unsalted butter
* Cold water to mix
* FILLING
* 300g /10oz golden syrup (Or Corn Syrup)
* 1 heaped tbsp black treacle (or Molasses Syrup)
* Zest and juice of 1 unwaxed lemon
* 4 medium free range eggs
* 25g /1oz fresh bread crumbs

Preparation:

* Heat the oven to 180ºC/350ºF/Gas 4
* Place the flour, salt, sugar and butter in a food processor. Pulse until the mixture resembles fine breadcrumbs. With the processor running add the water a few drops at a time until the dough comes together. Remove the dough from the bowl and wrap in cling film and leave to rest in the fridge for an hour.
* Roll out the pastry and line a loose bottomed tart tin the place in the fridge for 30 mins.
* Meanwhile, mix together the golden syrup and treacle with the lemon juice. Beat the eggs in a bowl and add to the treacle mixture. Finally stir in the bread crumbs.
* Carefully pour the mixture into the prepared tart case.
* Bake for 20 – 25 minutes until the crust and filling are golden brown and firm to the touch.
* Serve warm with crème fraiche which balances really well with the sweetness of the tart or a good vanilla ice cream.



1 cup heavy or whipping cream, room temperature
1 tablespoon buttermilk or 1/2 cup sour cream, room temperature

In a jar with a lid, place whipping cream and buttermilk (or sour cream); cover securely and shake 15 seconds. Set aside at room temperature for 24 hours or until very thick. Stir once or twice during that time. NOTE: Cream will thicken faster if the room is warm.

Stir thickened creme fraiche well. Refrigerate at least 6 hours before serving. Cover tightly and store in refrigerator for up to 2 weeks.


Variations:

Whipped Creme Fraiche: Beat creme fraiche until soft peaks form (it won't become stiff).

Sweetened Creme Fraiche: Add 1 to 2 tablespoons powdered (confectioners) sugar before shaking the cream.

Vanilla-flavored Creme Fraiche: Stir 1 to 1 1/2 teaspoons pure vanilla extract into creme fraiche just before refrigerating.



References:

http://britishfood.about.com/od/cakesandbakin1/r/treacletart.htm

http://whatscookingamerica.net/Q-A/CremeFraiche.htm

http://gailcarriger.livejournal.com/141981.html

PS. Treacle Tart goes great with Twinings Earl Grey Tea. :)

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