Two Nut Treacle Tart
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
ready in 1 hr 50 min.
Ready in
Ingredients
for
6
- For the pastry
- 2 cups all-purpose flour
- 1 pinch salt
- 2 Tbsps caster sugar
- ⅔ cup unsalted butter (chilled and diced)
- 1 egg yolk (mixed with 1 tbsp water)
- For the filling
- 1 ½ cups dark brown sugar
- 1 cup unsalted butter
- ¾ cup black Molasses (molasses)
- ¾ cup light corn syrup
- 5 eggs (beaten)
- 1 tsp vanilla extract
- 2 cups whole Pecan
- 1 cup Pine nuts
- 8 whole Pecan
- To decorate
- ½ cup Pine nuts (toasted)
- powdered sugar
Preparation
Kitchen utensils
1 Peeler, 1 Steamer basket, 1 mittelgroßer Pot mit Deckel, 1 Wooden spoon, 1 breiter Pot mit Deckel, 1 kleine Non-stick pan, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Mortar, 1 Tablespoon, 1 Measuring cups
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 25 cm|10" loose-based deep flan tin or spring-form tin.
2.
For the pastry: sift the flour, salt and sugar into a mixing bow. Rub in the butter until the mixture resembles fine crumbs. Stir in the egg yolk and water and mix together to form a soft dough. Wrap in cling film and chill for 15 minutes.
3.
Roll out the dough on a floured surface to a circle about 33 cm|13" in diameter and line the tin. Prick the bottom of the pastry case all over with a fork, then chill for 10 minutes.
4.
Bake the pastry case for about 20 minutes, until very lightly brown. Leave to cool.
5.
Reduce the oven temperature to 150°C (130° fan) 300°F gas 2.
6.
Heat the sugar, butter, treacle and golden syrup in a large pan and bring to a boil. Simmer gently for 5 minutes, stirring frequently to prevent sticking, then remove from the heat.
7.
Mix the eggs with the vanilla extract, chopped pecans and pine nuts until well blended. Stir in the syrup mixture and mix well.
8.
Pour the filling into the baked pastry case and place the whole pecans on top, pressing them into the filling. Bake for 1 hour until the filling is just firm to the touch.
9.
To decorate: scatter over the pine nuts and sift over a little icing sugar. Serve warm or cold
