I’ve been asked for a recipe for something sweet and chocolatey, and this definitely fits the bill!
As you would expect using a better quality chocolate ends up with a better tasting desert.
Lets get to it!
Ingredients (serves 6-8)
For the base
30g butter
50g self raising flour
30g demarara sugar
1 or 2 tsp cocoa powder
For the filling
1 egg
100ml whipping cream
150ml whole milk
150g dark chocolate (min.70% cocoa solids)
Prep and Cooking (45+ minutes)
First make the base, preheat the oven to 160-170°c (fan) and line a baking tray with baking paper and place a tart ring on top (if you don’t have a tart ring you can use the outer part of a cake tin that holds the base in place).
Mix the butter, sugar, flour and cocoa powder to make a crumble and layer over the bottom of the tart ring to create the base, cook for 10-15 minutes, remove from oven and leave to cool.
Now for the filling, make a bain marie with a bowl and saucepan of water to melt the chocolate in, whilst it’s melting bring the milk and cream to a boil and beat the egg in a seperate bowl.
As the milk and cream comes up to boil remove it from the heat and slowly pour it over the egg whilst whisking constantly, then slowly pour this into the chocolate mixture whilst whisking.
Pour the mixture over the base, cover with cling film and refrigerate for at least 6 hours.
Enjoy! try not to put yourself ito a diabetic coma with these things..
A classic from way back in the 19th century; the treacle tart. Bought back to light through none other than Harry Potter, starring as his favourite treat at Hogwarts in the series of books.
Originating in England, this sweet treat was created by a lady called Mary Jewry, and contrary to common misconception despite being called a treacle tart it doesn’t actually contain any treacle at all, it’s golden syrup.
So enough chat, let’s get on with this treacle tart recipe!
Ingredients (makes 1 treacle tart)
400-500g breadcrumbs
800g golden syrup
500g shortcrust pastry
1 lemon (optional)
2 tsp ginger powder (optional)
1 egg yolk (optional)
Equipment
1 tart dish/quiche dish
Mixing bowl
Rolling pin
Food processor
A microwave comes in handy but not essential, as is a pallet knife
Baking beans or rice
Baking paper
Prep (20-25 minutes)
1.Roll a disc of pastry
This recipe requires blind baking the pastry first, so start by heating the oven to about 160°c (fan), then roll out the shortcrust pastry into a big disc, about 2 inches bigger than your tart/quiche dish.
Grease the dish with either butter or oil and be sure to spread it around the whole dish. Using oil is more cost effective, but butter will give the pastry a (slightly) richer taste.
Pick the pastry up with the rolling pin and place in the dish. Straighten around the edges on the inside of the dish with your fingertips to tidy it up, there should still be a fair bit of overhand coming over the edges.
3.Pick the pastry up with the rolling pin
Trim the overhanging edges with scissors, be sure to still leave a bit, as shortcrust shrinks when it cooks, but not so much that it touches the worktop .
Gently prick the base of the pastry with a fork, it doesn’t need to go all the way through the pastry just thin enough for steam to pass through.
Cover with baking paper then fill with the baking beans/rice and cook in the oven for 15-20 minutes, or until the overhang starts to colour.
Cover with baking paper, then fill with rice(left) or baking beans (right)
Remove the baking paper and rice/baking beans and you have your blind baked pastry case, ready to fill!(and eat)
If you want to ensure a crisp bottom, put a baking tray in the oven for 10 minutes, then put the dish on the baking tray.
Cooking (40-60 minutes)
Now we have our case we can get a move on, put the golden syrup in a large mixing bowl and warm in the microwave until runny (if you have a microwave, you could make a Bain Marie with a saucepan if not or you could just wrestle with cold syrup)
Juice the lemon into the syrup with the ginger powder and mix.
Add the breadcrumbs and mix well until smooth.
If using, add the egg yolk and mix well.
Fill the pastry case with the bready syrupy goodness and smooth the top with a pallet knife. If you have any leftover pastry you could use it to decorate the top with a lattice or something but it’s only aesthetics.
Bake in the oven for 30-40 minutes, check every ten minutes.
Engulfed yourself in the sweet delight that is Harry Potters favourite desert.
Not this tarts first time on the big screen
So it appears it’s been in films before Harry Potter, the child catcher from Chitty Chitty Bang Bang used it to lure the kids, treacle tart loves the spotlight, slag.
I don’t know about you but I wouldn’t want to waste this luring kids(!)(I would just like to make it clear I have no intention to lure kids, I already have 1 and another on the way)
This is definitely a desert for those of you (like myself) with a sweeter tooth.
This delightful slice of heaven is best served warm or hot, with some kind of cream or custard (I recommend clotted cream or ice cream).
Traditionally the recipe contains no egg so it’s completely optional, if you made a vegan pastry then this could quite easily be made into a vegan desert.
More modern recipes also include the addition of cream, or using almonds instead of breadcrumbs, but why mess with the classic treacle tart!
Recipes and Stuff 