Ginger Treacle Tart with Clotted Cream

A warm and spicy treacle tart infused with ginger, served with a dollop of cool clotted cream. Perfect after a savory red pepper dip.

Prep Time

20 minutes

Total Time

55 minutes

Calories

650

Level

Medium

Yields

6 servings

Cost

£1.18

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

250gShortcrust Pastry(Ready-made or homemade)

£1.50

225gGolden Syrup

£0.90

50gFresh Breadcrumbs(From white bread, crusts removed)

£0.30

3piecesStem Ginger(Finely chopped, from a jar in syrup)

£0.75

1tbspStem Ginger Syrup(From the jar of stem ginger)

£0.10

1eachLemon(Zest only)

£0.50

25gButter(Unsalted)

£0.25

1eachEgg(Beaten, for brushing)

£0.30

To ServeClotted Cream

£2.50

Total Cost

£7.10

£1.18 per serving

The Method

1
Preheat oven to 200°C (180°C fan/Gas Mark 6).
2
Roll out the shortcrust pastry on a lightly floured surface and use it to line a 9-inch tart tin. Trim the edges and prick the base with a fork. Chill in the fridge for 15 minutes.
3
Line the pastry case with baking paper and fill with baking beans. Bake blind for 15 minutes, then remove the paper and beans and bake for a further 5 minutes to dry out the base.
4
Reduce the oven temperature to 180°C (160°C fan/Gas Mark 4).
5
In a saucepan, gently heat the golden syrup, stem ginger syrup, and butter until the butter is melted. Remove from the heat.
6
Stir in the breadcrumbs, chopped stem ginger, and lemon zest.
7
Pour the treacle mixture into the baked pastry case.
8
Brush the edges of the pastry with beaten egg.
9
Bake for 20-25 minutes, or until the filling is set and golden brown.
10
Leave to cool slightly before serving with a generous dollop of clotted cream.

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My Notes

Nutrition Information

Nutrition per serving (115g)

650 kcal / 2720 kJ

Carbs

88g

34% of RDA

Fat

32g

46% of RDA

Protein

7.5g

15% of RDA

Detailed Breakdown

Fibre

1.5 g

5% of RDA

Sugar

65 g

72% of RDA

Sodium

150 mg

7% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a richer flavour, add a tablespoon of black treacle to the filling.

If the pastry edges start to brown too quickly, cover them with foil.

Allow the tart to cool slightly before serving. It tastes best when it's still warm.

Cooking Equipment

Oven

Saucepan

9-inch Tart Tin

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Spicy Roasted Red Pepper and Walnut Dip with Pita Chips

A vibrant and flavorful dairy-free dip made with roasted red peppers, walnuts, and a touch of spice. Served with homemade or store-bought pita chips.

45 minutes

4 servings

Easy

"Pairs perfectly with this dessert"

Starter

Watercress Soup with a Hint of Nutmeg

A light and refreshing watercress soup with a subtle hint of nutmeg, perfect as a starter.

40 minutes

4 servings

Easy

"The slightly peppery and refreshing watercress soup provides a cooling contrast to the spicy roasted red pepper dip. The touch of nutmeg adds a subtle warmth that complements the paprika and walnut notes in the main course, while the soup's light texture prepares the palate without overwhelming it."

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Ginger Treacle Tart with Clotted Cream

Ingredients

The Method