These individual treacle tarts make the ideal dessert or afternoon treat. Made with golden syrup and breadcrumbs, they are wonderfully sticky and moreish. All the more decadent when drizzled with a little double cream!
You will need six 9-10cm (4in) fluted, shallow flan tins and a baking tray.
Put the flour and butter in a food processor and whiz until the mixture looks like breadcrumbs. (If you don’t have a processor, rub the butter into the flour with your fingertips.) Add 3-4 tsp cold water and mix to a soft dough.
On a lightly-floured surface, divide the pastry into 6 equal pieces. Roll each one into a ball. Taking one piece at a time, roll out thinly until the pastry is large enough to cover the base and sides of a tin. Press down well, and prick the base all over with a fork. Repeat with the remaining pastry balls. Chill for 30 minutes.
Heat the oven to gas 6, 200°C, fan 180°C. Heat a baking tray in the oven.
For the filling, warm the golden syrup a little in a pan until runny. Add the lemon zest and juice and the breadcrumbs. Mix well, then divide between the pastry cases.
Bake for 15 minutes, reduce the heat to gas 4, 180°C, fan 160°C and cook for a further 15 minutes, until the pastry is pale golden and the filling is set. Serve warm or cool.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.