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our recipe for love x
Deserts and sweet things are often hit and miss with men. However, when it comes to treacle tarts or sponges they seem to get a surprisingly positive reaction. Coupled with a twist of whisky in the cream it will great - now the question is single malt or blended? Use whatever you have available, but remember each single malt has its own distinct flavour. Given the extreme winter weather what better way to get extra comfort on valentine's day.
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Treacle tart with whisky cream - serves 5
Sneaky tip: we know you're stuck for time - why not get a prebaked flan-sized case and create the filling & sauce yourself?
Kitsch tip: use a heart-shaped pastry cutter or stencil & sprinkle icing sugar to create a finishing touch
To make the pastry
4 oz plain flour
1 egg yolk
1/2 oz caster sugar
2.5oz of butter
tiny pinch of salt
3 tablespoons cold water
| To make the filling:
337g golden syrup
finely grated zest & juice from 1/2 lemon
6 oz fresh white breadcrumbs
| - Preheat oven 200 gas mark 6 & put baking sheet in the oven
| - warm the syrup and the lemon zest until it turns to liquid
| - using sieve to sift flour,salt and sugar into a large bowl
| - stir in breadcrumbs and leave to cool
| - chop chunks of butter & drop into the bowl using finger tips to rub contents
till the mixture looks like coarse breadcrumb
| - tip into the chilled flan case & spread evenly
| - separate the egg - then take only the egg yolk & mix with the water then add to the mixture
| | - use a flat knife to mix into a dough then use just fingers of one hand. If you need to
add extra water remember that the pastry shouldn't be too damp & crumbly pastry makes a
better finished product.
| To make whisky cream
quarter of a pint double cream lightly whipped
1 tablespoons whisky
| - roll out to thickness of £1 coin & use it to line 14cm diameter 1.25 cm deep flan case
| - to make the cream simply fold the whiskey into the cream carefully then pile it into a jug to be served separately
| - chill in the fridge for 30 mins & create the treacle filling
| | - next, see 'to make the filling'
| | | | | Once the tart has been completed place on the top shelf in the oven for 15 mins then reduce the temperature to 140 C gas mark 4 for about 15 minutes or until the pastry is golden brown - if it
browns too quickly remove it to a lower shelf. | | | Finally, serve the tart warm from the oven & remember the whisky cream in the jug | | | | | | | | | | | | | | | | | | | |
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