Rum & coconut treacle tart
- Preparation and cooking time
- Prep: -
- Ready in 1¼ hours, not including chilling
- More effort
- Cuts into 8 slices
Ingredients
- 200g bought shortcrust pastry
- 85g black treacle
- 175g golden syrup
- finely grated zest and juice of 1 lime
- 4 tbsp dark rum
- 50g fresh brown breadcrumbs
- 85g sweetened, tenderised coconut
For the rum cream
- 3 tbsp dark rum
- 284ml carton double cream
- 3 tbsp icing sugar
Method
- STEP 1
Preheat the oven to 190C/gas 5/fan 170C. Roll the pastry out to a 5 mm thickness (as thin as you can for a delicate crust). Use to line a 23cm shallow loosebottomed flan tin and leave the pastry hanging over the sides. Prick the base and chill or freeze for at least 30 minutes.
- STEP 2
In a large bowl, mix the treacle with the golden syrup, lime zest and juice, and rum. Stir in the breadcrumbs and coconut. Put the flan tin on a baking sheet. Spread the syrupy filling over the pastry base. Bake for 15 minutes, then turn the oven down to 160C/gas 3/fan 140C (to stop the mixture bubbling over) and bake for another 15 minutes, until the filling is just set and the pastry starting to brown at the edges.
- STEP 3
Meanwhile, whisk the rum, cream and icing sugar together until the mixture stands in soft peaks and the whisk leaves a trail. Transfer to a bowl, cover and chill until needed. Cool the tart slightly before trimming the pastry edges with a sharp knife. Serve warm with the rum cream.
