Norfolk Treacle Tart April 29, 2016 by Fiona Maclean Norfolk Treacle Tart Print recipe Print with main photo Print text only Serves 8 Prep time 40 minutes Cook time 35 minutes Total time 1 hours, 15 minutes Allergy Egg, Milk, Wheat Dietary Vegetarian asdasdasdasd Dessert Misc Pre-preparable, Serve Cold, Serve Hot Region British Ingredients Pastry 250g Plain Flour 100g Icing Sugar 125g Unsalted Butter (Cut into cubes) 1 Small Unwaxed Lemon (Zest only) 15ml Milk 1 Large Egg Tart 8 tablespoons Golden Syrup 100g Unsalted Butter 2 Large Eggs 4 tablespoons Double Cream 2 Medium Unwaxed Lemons (Zest only) Directions Pastry Step 1 Sift the flour and icing sugar into a mound on a marble slab Step 2 Gradually rub in the butter with your fingers till you have a breadcrumb like mixture Step 3 Add the lemon zest Step 4 Make a well in the centre of the flour crumb and break an egg in. Step 5 Use your finger tips to gradually draw in the crumbs into the eggy mixture and form a dough. Add milk as necessary so that you have a dough which can be formed into a ball. Step 6 Wrap the pastry dough in clingfilm and put to rest in the fridge while you make the filling Tart Step 7 Melt the butter and syrup in a small pan, taking care to avoid over-heating and caramelising the mixture. Allow it to cool for 10 minutes or so Step 8 Whisk the eggs, cream and lemon zest together, then gradually add in the warm butter and syrup mixture Step 9 Line a flan tin with a removable base with the pastry. Step 10 Blind bake for 15 minutes at 185C (fan oven) Step 11 Remove any cooking beans and blind bake for a further 5 minutes Step 12 Put the oven temperature up to 195C Step 13 Put the flan case on a baking tray (in case of any spills) and fill with the golden syrup and egg mixture Step 14 Bake for 25-30 minutes, till the centre is set and the egg mixture has puffed up a little Step 15 Allow to cool a little and eat while warm with cream or ice-cream.