Serves
12
Ingredients
- 1×30cm Tart case (shell)
- 450g 2-day-old crustless Guinness bread (just over ½ loaf)
- 300g (scant 1 cup) black treacle (molasses)
- 1kg (scant 3 cups) golden syrup or
- corn syrup
- Grated zest and juice of 1 lemon
- Good-quality crème fraîche, to serve
Directions
Make the pastry (pie) dough and line a 30×4cm fluted loose-bottomed tart pan.
Preheat the oven to 150°C/Gas Mark 2. Put the bread into a food processor and process to fine breadcrumbs, then set aside.
Bake the tart case (shell) for 30 minutes, or until slightly golden brown but not too dark. (The grating technique means you don’t need to use baking beans/pie weights as long as the tart case is fully chilled and set.)
Meanwhile, make the tart filling. Put the treacle (molasses), golden syrup or corn syrup and lemon juice and zest into a pan over a medium heat and heat until the mixture is warm but not boiling, then stir in your breadcrumbs and let the crumbs absorb the mixture.
Remove the tart case from the oven and pour in the filling. Return to the oven and bake for 40 minutes until a crust forms on top and the filling is bubbling slightly at the edges. Leave at room temperature to cool completely, then remove from the tart pan, cut into slices and serve with crème fraîche.
Recipe extracted from Café Cecilia Cookbook by Max Rocha, published
by Phaidon, RRP $80.
