Treacle Cream Tart

Instructions

1. 1

   Preheat your oven to 180°C (350¿tF).

   Tip: Optional: Line the baking sheet with parchment paper for easy cleanup.

2. 2

   In a large mixing bowl, combine the flour and salt. Add the cold butter and use a pastry blender or your fingertips to work it into the flour until the mixture resembles coarse breadcrumbs. Gradually pour in the ice water, stirring with a fork until the dough comes together in a ball.

   Tip: Don't overwork the dough!

3. 3

   Turn the dough out onto a lightly floured surface and roll it out to a thickness of about 3mm. Transfer the dough to a 23cm tart pan with a removable bottom.

   Tip: Use a light touch to avoid sticking the dough to the pan.

4. 4

   Prick the bottom of the pastry with a fork to prevent it from bubbling during baking. Line the pastry with parchment paper and fill with pie weights or dried beans.

   Tip: This will help the pastry cook evenly and prevent it from becoming too puffy.

5. 5

   Bake the pastry for 15 minutes, then remove the parchment paper and pie weights or beans.

   Tip: The pastry is ready when it's lightly golden brown around the edges.

6. 6

   In a medium saucepan, combine the treacle, granulated sugar, and heavy cream. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Be careful not to let the mixture boil over!

7. 7

   In a small bowl, whisk together the egg and vanilla extract. Temper the egg mixture into the treacle mixture, whisking constantly.

   Tip: This will prevent the egg from scrambling when it meets the hot treacle mixture.

8. 8

   Strain the treacle mixture into the baked pastry shell. Smooth the top with a spatula and let cool to room temperature.

   Tip: Don't worry if the filling seems a bit thin – it will thicken as it cools!