IPA treacle tart
- Preparation and cooking time
- plus chilling
- Serves 8 - 10
For the pastry
- 250g plain flour , plus extra for dusting
- 125g unsalted butter , chilled and chopped
- 75g icing sugar
- 2 egg yolks
For the filling
- 700g golden syrup
- 50g honey
- 250g breadcrumbs
- ½ grapefruit , zest only
- 100ml red IPA (we used Siren Liquid Mistress)
- 3 medium eggs
- honeycomb , broken into shards (optional)
- 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.