Treacle Custard Tart

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use a baking sheet for easy cleanup.

2. 2

   Roll out the pastry dough to a thickness of about 3mm. Place it in a 20cm tart pan with a removable bottom.

   Tip: Chill the pastry for 10 minutes to prevent it from shrinking.

3. 3

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

   Tip: Bake the pastry for 15 minutes to cook the crust evenly.

4. 4

   In a medium saucepan, combine the treacle, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.

   Tip: Bring the treacle mixture to a boil, then reduce the heat to low and simmer for 5 minutes.

5. 5

   In a separate bowl, whisk together the eggs and milk. Add the baking powder, allspice, and cinnamon, and whisk until smooth.

   Tip: Strain the eggs into a heatproof bowl to prevent scrambling.

6. 6

   Pour the treacle mixture into the baked pastry shell. Pour the custard mixture into the treacle layer.

   Tip: If using rum, stir it in at this point.

7. 7

   Bake the tart for 25-30 minutes, or until the custard is set and the edges are golden brown.

   Tip: Let the tart cool completely before serving.

8. 8

   If desired, drizzle the tart with a little extra treacle before serving.