Treacle Mini Tarts

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF). Line a baking sheet with parchment paper.

   Tip: Optional: Use a silicone mat for easy cleanup.

2. 2

   In a medium bowl, whisk together the flour, salt, and baking powder.

   Tip: Use a whisk or fork for a gentle mix.

3. 3

   Add the cold butter to the dry ingredients and use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.

   Tip: Be careful not to overwork the dough.

4. 4

   Gradually pour in the ice-cold water, stirring the mixture with a fork until it forms a cohesive dough.

   Tip: Don't overmix.

5. 5

   Divide the dough into 4 equal pieces and roll each piece into a ball. Flatten each ball into a disk.

   Tip: Use a rolling pin to achieve an even thickness.

6. 6

   Roll out each dough disk to a thickness of about 3mm (1/8 inch). Cut out 6 circles of dough using a cookie cutter or the rim of a glass.

   Tip: Use a pastry cutter for a cleaner edge.

7. 7

   Press each dough circle into a tartlet case, pressing the dough into the corners and edges.

   Tip: Use a fork to create a decorative edge.

8. 8

   In a small saucepan, combine the golden syrup, granulated sugar, and 25g of water. Heat over medium heat, stirring occasionally, until the sugar has dissolved.

   Tip: Don't boil the syrup.

9. 9

   Remove the syrup from the heat and stir in the large eggs until fully incorporated.

   Tip: Be patient, as the syrup will thicken.

10. 10

    Pour the treacle filling into each pastry-lined tartlet case, leaving a 5mm border around the edges.

    Tip: Don't overfill the tarts.

11. 11

    Bake the tarts for 15-20 minutes, or until the pastry is golden brown and the filling is set.

    Tip: Use a thermometer to ensure the tarts are not overcooked.

12. 12

    Remove the tarts from the oven and allow them to cool in the tartlet cases for 5 minutes.

    Tip: Don't serve warm.

13. 13

    Dust the tarts with confectioner's sugar and serve.

    Tip: Optional: Garnish with additional confectioner's sugar or edible flowers.