Gluten Free Treacle Tart
A gluten free version of one of Great Britain's most famous desserts, this GF Treacle Tart features a perfectly flaky, buttery crust filled with a deliciously gooey, lemon-infused filling!
Ingredients
- For the GF Shortcrust Pastry:
- 1/2 cup sorghum flour
- 1/2 cup millet flour
- 1/2 cup tapioca starch
- 1/4 cup brown rice flour
- 2 tablespoons sugar
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 5 tablespoons unsalted butter , chilled
- 5 tablespoons lard , chilled (lard is recommended for the flakiest crust but can substitute more butter if preferred)
- how to render your own lard (click link for tutorial)
- 1 1/2 teaspoons apple cider vinegar
- 1/4 cup ice cold water
- For the Filling:
- 1 1/4 cups (450 grams) Golden Syrup
- homemade golden syrup recipe (click link for tutorial)
- grated zest and juice of one lemon
- 1 1/4 cups (100 grams) fresh GF white breadcrumbs (break up pieces of the bread, place in a food processor and pulse until you get breadcrumbs)
- 3 tablespoons heavy cream
- 1 egg
Instructions
- For the GF Shortcrust Pastry: Place the dry ingredients in a food processor and pulse until blended. Add the cold butter and lard and pulse a few more times until the mixture resembles coarse crumbs. Add the apple cider vinegar and water a little at a time, pulsing between additions, until the mixture comes together. Be careful NOT to over-mix the pastry or it will be tough and not flaky. Form the dough into a ball, flatten into a 1-inch thick disk, wrap in plastic wrap and refrigerate for at least 30 minutes before using. (The pastry can be refrigerated for a few days or frozen for up to 3 months.)
- Preheat the oven to 375 degrees F.Roll out the chilled pastry dough. It's easiest to roll it out on to plastic wrap and then transfer it to the tart pan. Roll the pastry dough out so that the diameter is slightly larger than the tart pan. You will need a 9-inch fluted tart pan with a removable bottom (also commonly called a quiche pan). Carefully place the pastry crust into the tart pan and press in the pastry dough. Place the tart on the middle shelf of the oven and bake for 10 minutes.
- For the Treacle Filling:While the shortcrust is baking prepare the filling. Place the golden syrup, lemon zest and lemon juice in a medium saucepan. Heat the syrup until hot and runny, then stir in the breadcrumbs. Turn off the heat and let the mixture sit for 5 minutes. Place the cream and the egg in a small bowl and lightly beat with a fork. Pour the cream/egg mixture into the saucepan with the treacle mixture and stir quickly to combine. Pour the hot mixture into the tart crust. Place the tart on the middle shelf of the oven (still heated at 375 degrees F) and bake for 20-25 minutes or until the pastry is golden and the filling is nicely browned. Remove the tart from the oven and let it cool.Traditionally served warm with clotted cream, whipped cream, or custard. You can also serve it with ice cream.
Nutrition
Calories: 418kcalCarbohydrates: 75gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 47mgSodium: 170mgPotassium: 91mgFiber: 2gSugar: 46gVitamin A: 795IUVitamin C: 3mgCalcium: 33mgIron: 1mg
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