Treacle Tart

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We always have left over crusts of GF bread in our house, so I made them into breadcrumbs and a friend suggested making a treacle tart.  It was really delicious and best served hot.

INGREDIENTS (serves 6-8)

1 block of ready-made GF shortcrust pastry

450g Golden Syrup

85g GF Breadcrumbs

1/2 tsp ginger puree/ground ginger

1 Lemon (zest and 2 tbsp juice)

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How we did it:

  1. Preheat oven to 180 C
  2. Roll out pastry thinly on a lightly floured surface and put it in a flan dish.
  3. Ensure the edges are smooth and there are no gaps on the base or sides.
  4. Cover the dish with greaseproof paper and weigh it down with an ovenproof plate on top/rice/beans to blind bake the pastry case.
  5. Put pastry case in oven for 15 minutes until it starts to go light brown.
  6. Meanwhile, mix the other ingredients together.
  7. When pastry case is ready, remove from oven, remove greaseproof etc and then fill with breadcrumb mixture.
  8. Spread it evenly around the flan dish.
  9. Return it to the oven and bake for 35 minutes.
  10. Serve hot or cold with a dollop of clotted cream or ice cream.

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