
IPA treacle tart
Add a little grapefruit zest to bring out the vibrant hop bitterness in this fabulous treacle tart made with pale ale. Scatter over honeycomb shards to serve
For the pastry
- 250g plain flourplus extra for dusting
- 125g unsalted butterchilled and chopped
- 75g icing sugar
- 2 egg yolks
For the filling
- 700g golden syrup
- 50g honey
- 250g breadcrumbs
- ½ grapefruitzest only
- 100ml red IPA(we used Siren Liquid Mistress)
- 3 medium eggs
- honeycombbroken into shards (optional)
Nutrition: Per serving (10)
- kcal539
- fat14g
- saturates7g
- carbs94g
- sugars65g
- fibre2g
- protein8g
- salt0.8g
Method
step 1
To make the pastry, put the flour and butter in a bowl and rub together with your fingertips until it resembles breadcrumbs. Mix in the icing sugar followed by the yolks. If the pastry feels too dry, add 2 tbsp water. Shape into a ball, flatten it out into a disc, wrap it in cling film, then chill for 30 mins.
step 2
Roll out the pastry on a lightly floured surface until big enough to line a 23cm fluted tart tin, about 3cm deep. Line the tin with the pastry, allowing the edges to overhang. Chill for another 30 mins.
step 3
Heat oven to 200C/180C fan/gas 6. Line the tart with baking parchment and baking beans. Bake blind for 20 mins. Remove the beans and parchment and bake for 10-15 mins more until the pastry is golden and crisp.
step 4
While the pastry is cooking, mix the golden syrup, honey, breadcrumbs, grapefruit zest, beer and eggs together in a large jug or bowl.
step 5
Lower oven to 160C/140C fan/gas 3. Use a small serrated knife to trim the pastry edges, then fill with the treacle mixture. Bake for 55 mins-1 hr until golden. Scatter over the honeycomb shards before serving, if you like.