Gula Melaka Treacle Tart

Gula Melaka Treacle Tart

Rough day? Take a breather.
 
Total Time: 2 hours
Prep: –
Cook: –
 
Ingredients Serves 12

Gula Melaka Treacle Tart:

Shortcrust pastry:
Plain flour
250g
Cold butter
125g
Caster sugar
90g
Large egg
1
Treacle filling:
Breadcrumbs
140g
Butter
60g
Gula melaka
400g
Treacle
35g
Whipping cream
2 Tbsp
Whole egg
1
Lemon
1
Salt
Pinch
Method

Gula Melaka Treacle Tart

Step 01

Shortcrust Pastry: Rub the cubed butter into the flour until the mixture resembles breadcrumbs. Stir through the sugar, zest of 1 lemon and beaten egg.

Step 02

Knead gently until the whole thing forms a soft dough ball – don’t overwork or else the pastry will be tough when cooked. Wrap the dough in cling film and chill in the fridge for at least an hour to relax.

Step 03

Roll the dough on a lightly floured surface to the thickness of a pound coin. Lay over a tart case and gently press into the edges, trim off any excessive pastry.

Step 04

Line the inside of the tart case with baking parchment and fill with rice, then chill again for 15 minutes.

Step 05

Preheat the oven to 180°C. Bake the case for 15 minutes, before removing the rice and cooking for another 5 minutes. Remove the tart case from the oven and lower the temperature to 150°C.

Step 06

Treacle filling: Zest the other lemon and squeeze the juice of half of it into a bowl. Stir in the breadcrumbs, gula melaka and treacle to fully combine set aside and mix in the egg before tipping into the cooked pastry case and returning to the oven for 25 minutes.

Step 07

Allow to cool completely before removing from the tart tin and cutting into slices.

Allow to cool completely before removing from the tart tin.