Treacle tart

1 HOUR 20 MINUTES + CHILLING + COOLING | SERVES 12 EASY

PASTRY

plain flour 175g, plus extra for dusting

icing sugar 50g

unsalted butter 100g, chilled, cubed

egg yolks 2 (freeze the white for meringues or cocktails)

orange juice 2 tsp

FILLING

extra-virgin olive oil 100ml eggs 4

double cream 90ml

runny honey 100g

golden syrup 800g

brown breadcrumbs 170g

lemons 2, zested and juiced

crème fraîche 200g, to serve

candied ginger 30g, finely chopped, to serve

1 Sift the flour, sugar and a pinch of salt into the bowl of a food processor. Add the butter and pulse until the mixture resembles breadcrumbs.

2 Tip into a bowl, then stir in one of the egg yolks and the orange juice until fully combined. Knead briefly to form a smooth dough, cover, then chill for 30 minutes.

3 Roll out the pastry on a floured worksurface and use to line a 23cm tart ring (4cm deep) with a removable base. Prick the pastry all over with a fork, then chill for another 30 minutes.

4 Heat the oven to 180C/fan 160C/gas 4. Line the pastry with a sheet of baking paper, then tip in some baking beans or rice. Cook for 15 minutes until the sides of the pastry start to brown. Remove the paper and beans, and cook for a further 5 minutes until the base is crisp and lightly coloured.

5 Brush the base and sides of the pastry with the remaining egg yolk, then put in the oven for 2 minutes to seal. Remove the tart from the oven to cool.

6 Turn up the oven to 190C/fan 170C/gas 5. Whisk together the oil, eggs and cream. Gently warm the honey and syrup in a pan over a low heat, then leave to cool. Once cool, whisk into the egg mixture. Fold in the breadcrumbs, lemon zest and juice, and 1 tsp of salt. Stir until everything is combined.

7 Pour the mixture into the tart base and cook for 30 minutes. It should have a dark crust and a wobble. Remove and leave to cool. Slice the tart and serve with a spoonful of crème fraîche and a sprinkle of chopped candied ginger.

PER SERVING 537 kcals | fat 22.2G saturates 8.9G | carbs 77.7G | sugars 61.2G fibre 1.4G | protein 5.9G | salt 1.1G