Gula Melaka Treacle Tart

Recipe Type: Dessert

Cuisine: British/ Asian

Author: Caroline Artiss

Prep time: 55 mins

Cook time: 50 mins

Total time: 1 hour 45 mins

Serves: 6-8

British classic with a Malaysia Twist. I thought I'd use a typical natural palm sugar from Malaysia called gula melaka instead of regular sugar.

Ingredients

Instructions

Heat the oven to 190C/fan 170C/gas 5.
Make the pastry in a food processor
Simply add the flour and butter and pulse until it forms small lumps
Add 2 tbsp cold water and pulse until it forms a ball of dough
Cover in clingfilm and leave in the fridge to rest for 30 minutes
If doing it by hand simply rub the butter and flour together until it forms small lumps
Add the water and knead gently until it forms a ball of dough
Cut about ¼ of the pastry off and keep to one side wrapped in the fridge to use later
Roll the remaining pastry out and place it on a 22-23cm loose-based tart tin
Line with pastry greaseproof paper over the top and then place baking beans on top of the paper Pop in the oven for 10-15 minutes or until the pastry looks set and dried
Lift out the paper and beans and pop pastry back into the oven for 2 minutes and take out
This is to dry the base out
Turn the oven down to 160C/fan 140C/gas 3/ 325f
Make the filling
Mix the syrup, melted gula melaka, breadcrumbs, lemon juice and zest, and eggs with a pinch of salt
Pour into the tart
With the ¼ of pastry dough you saved, roll this out on a lightly floured surface until fairly thin
Cut into long thin strips, arrange over the tart in a criss cross pattern and trim off all the edges Brush with a bit of egg or milk and bake for 50 minutes or until the filling has lightly set
Leave to cool