Treacle Tart with Ginger and Pecans
Treacle Tart gets a festive makeover with the addition of ginger, lemon zest and chopped pecans. Delicious served warm with cream!
- 225 g plain flour
- 70 g butter
- 60 g lard
- 1 egg beaten
- For filling
- 2 eggs beaten
- 1 tsp ginger
- 1 lemon zest of
- 60 g pecans chopped
- 140 g breadcrumbs fresh white
- 500 g golden syrup
Make the pastry by combining flour, lard and butter in a food processor until the mixture resembles breadcrumbs. Add enough beaten egg to make a dough and roll out to line a 23 cm tin. Lightly prick the bottom and chill for 20 minutes.
Bake the pastry cases blind on a baking sheet at 200° for about 15 minutes until the edges are golden. Remove the paper and bake for a further five minutes until the base is golden.
Put the breadcrumbs in a large mixing bowl with the lemon zest, pecans and the ginger. Stand the tin of golden syrup or bottle in warm water and then measure out the syrup. Add to the breadcrumbs and mix to combine.
Place the filling into the pastry case and spread out. Bake for 40 minutes at 170 C .
Calories: 513kcalCarbohydrates: 85gProtein: 8gFat: 15gSaturated Fat: 6gCholesterol: 80mgSodium: 216mgPotassium: 134mgFiber: 3gSugar: 51gVitamin A: 684IUVitamin C: 4mgCalcium: 70mgIron: 3mg