Treacle Tart

One of my favorite desserts that I had on my visit to England was Treacle Tart.  Its a lovely tart that has this buttery, carmely flavor. Its quite difficult to describe but its a must try.  I am even considering making it for Christmas day.  Sorry about the quality of the pictures, I took this at the quaint little inn we were staying at.  This is the actual Treacle tart that I got to try!  When I make it for Christmas day, im going to use this recipe and let everyone have there own.  So here is the recipe in case you want to try it, or if anyone out there has an amazing recipe, please share it with! 

Treacle Tart
Makes one 9 inch tart, or 2 dozen tartlets

Ingredients

FOR THE CRUST
1 1/2 cups all-purpose flour
1/3 cup confectioners’ sugar
1/4 teaspoon salt
1/2 cup (1 stick) cold, unsalted butter, cut into 8 pieces
3-4 tablespoons ice water

FOR THE FILLING
18 oz. golden syrup (or 12 oz. light corn syrup combined with 6 oz. molasses)
2 eggs
finely grated zest and juice of 1 small lemon
3/4 teaspoon ground ginger
2 tablespoons heavy cream
1 cup fresh bread crumbs

For the crust: In the bowl of a food processor, combine the flour, sugar, and salt with 2 or 3 pulses. Evenly distribute the cold butter over the flour mixture and and pulse 10 to 12 times, until the mixture resembles coarse corn meal. Sprinkle 1 to 2 tablespoons of the cold water over the flour mixture, and process with 4 to 5 pulses. After processing, the mixture should look sandy. Transfer the mixture to a large bowl. Sprinkle another tablespoon of the water over the mixture and use a rubber spatula to press the dough together. When the dough looks shaggy and a bit dry, but holds together, turn it out onto a lightly floured surface and knead 3 or 4 times until the dough comes together completely. Add more water, up to 1 tablespoon, as needed. Handle the dough as little as possible to prevent melting the butter.

Continuing to handle the dough lightly, shape it into a disk six to seven inches across. Wrap the disk in plastic wrap and chill in the freezer for 30 minutes, or the refrigerator for at least two hours.

Once chilled, Place the dough on a lightly floured surface. If making many small tartlets, work with half of the dough at a time. Roll the dough to about one-eighth of an inch thick. Line tart pans as directed above.

Place the tarlets on a baking sheet and chill for at least 30 minutes, preferably in the freezer.

Preheat oven to 350 degrees.

Once chilled, line the tarts with bits of foil or parchment and fill each one with a small amount of pie weights or dry beans. Bake mini tartlets for 15 minutes. Bake a full size tart for 20 minutes. Allow to cool completely before filling.

For the filling: Combine all of the ingredients in a medium bowl and pour into the cooled tart crust.

Bake for 20 minutes (for tartlets), or about 30 minutes (for a standard tart), or until the filling has set.

Allow to cool completely before serving. Serve with clotted cream, vanilla ice cream, or fresh whipped cream.