This is our version of a treacle tart with a rich, smooth filling, and a zesty kick to match the sweet honey notes of the Topaque and golden syrup.
Quick and easy to make, there is also the option of using Tawny instead. Just change the recipe to 300g of golden syrup and 40g of treacle. A very short, crumbly unsweetened pastry works best to match the sweetness of the filling and fortified wine. The filling has a consistency almost like pumpkin pie.
Choose your favourite shortcrust recipe. We recommend one that is unsweetened and quite 'short' or crumbly.
- 340g golden syrup*
- 125ml Topaque
- knob of butter
- 200g fine almond meal
- zest and juice of one lemon
- 160ml thick, double cream
- 2 eggs, beaten
*If you would like to use Tawny, change to 300g golden syrup and 40g treacle
- Prepare a 23cm tart dish with blind-baked pastry.
- Preheat the oven to 170ºC. Melt a knob of butter in a saucepan and add golden syrup and Topaque. Bring to the boil for a minute or two and take off the heat once it has frothed up and combined well.
- Stir in the almond meal, lemon zest and juice.
- Add the double cream and eggs. Mix together until there is a very smooth consistency; it will make roughly 900ml of mixture.
- Pour carefully into the tart case and bake for 30-35 minutes. It will be ready once the top turns golden and the outer edges start to crack. Remove from the oven and let it sit for 5-10 minutes.
- Enjoy warm or chill in the fridge overnight and serve cold with a dollop of cream.
- This filling is also great without the pastry. Divide the mixture among 8 individual ramekins and bake for around 20 minutes. Dollop with cream, poached pears and toasted almonds.