Treacle Tart

Indulge in a classic British treacle tart, where sweet golden syrup meets zesty lemon and a hint of ginger, all nestled in a buttery biscuit crust. Perfect for a cozy afternoon tea or a delightful dessert after dinner.

• 200 g digestive biscuits
• 100 g unsalted butter
• 300 g golden syrup
• 1 large lemon
• 1 large free-range egg
• 50 g fresh breadcrumbs
• 1 teaspoon ground ginger
• pinch salt

Method

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   In a mixing bowl, combine the crushed digestive biscuits with melted butter until well mixed.

3. 3

   Press the biscuit mixture into the base and sides of a tart tin to form a crust.

4. 4

   In another bowl, mix the golden syrup, lemon zest, lemon juice, beaten egg, fresh breadcrumbs, ground ginger (if using), and a pinch of salt until combined.

5. 5

   Pour the filling into the prepared crust evenly.

6. 6

   Bake in the preheated oven for about 30 minutes or until the filling is set and the top is golden.

7. 7

   Allow the tart to cool slightly before removing from the tin, then serve warm or at room temperature.