Gluten Free Treacle Tart
User Reviews
5
Gluten Free Treacle Tart
Description
The Gluten Free Treacle Tart starts with a shortcrust pastry crafted from a mix of gluten-free flours such as sorghum, millet, tapioca starch, and brown rice flour. Butter and lard are incorporated to achieve a flaky texture, and xanthan gum helps bind the gluten-free dough. After chilling, the dough is rolled out and fitted into a tart pan.
The filling consists of golden syrup combined with lemon zest and juice to add brightness, white breadcrumbs made from gluten-free bread for structure, alongside heavy cream and egg to enrich the mixture. This filling is poured into the prepared crust and baked until set, creating a sweet-tart dessert with a tender crust.
The tart offers a balanced profile of sweetness from the golden syrup and a slight tang from lemon, with a firm but tender texture. The gluten-free crust provides a flaky base that holds the smooth filling well.
Ingredients
- For the GF Shortcrust Pastry:
- 1/2 cup sorghum flour
- 1/2 cup millet flour
- 1/2 cup tapioca starch
- 1/4 cup brown rice flour
- 2 tablespoons sugar
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 5 tablespoons butter chilled, unsalted
- 5 tablespoons lard , chilled (lard is recommended for the flakiest crust but can substitute more butter if preferred)
- how to render your own lard (click link for tutorial)
- 1 1/2 teaspoons apple cider vinegar
- 1/4 cup water ice cold
- For the filling:
- 1 1/4 cups golden syrup
- homemade golden syrup recipe (click link for tutorial)
- lemon grated zest and juice of one
- 1 1/4 cups White breadcrumbs break up pieces of the bread, place in a food processor and pulse until you get breadcrumbs, fresh, gluten-free
- 3 tablespoons heavy cream
- 1 egg
Instructions
- For the GF Shortcrust Pastry: Place the dry ingredients in a food processor and pulse until blended. Add the cold butter and lard and pulse a few more times until the mixture resembles coarse crumbs. Add the apple cider vinegar and water a little at a time, pulsing between additions, until the mixture comes together. Be careful NOT to over-mix the pastry or it will be tough and not flaky. Form the dough into a ball, flatten into a 1-inch thick disk, wrap in plastic wrap and refrigerate for at least 30 minutes before using. (The pastry can be refrigerated for a few days or frozen for up to 3 months.)
- Preheat the oven to 375 degrees F.Roll out the chilled pastry dough. It's easiest to roll it out on to plastic wrap and then transfer it to the tart pan. Roll the pastry dough out so that the diameter is slightly larger than the tart pan. You will need a 9-inch fluted tart pan with a removable bottom (also commonly called a quiche pan). Carefully place the pastry crust into the tart pan and press in the pastry dough. Place the tart on the middle shelf of the oven and bake for 10 minutes.
- For the Treacle Filling:While the shortcrust is baking prepare the filling. Place the golden syrup, lemon zest and lemon juice in a medium saucepan. Heat the syrup until hot and runny, then stir in the breadcrumbs. Turn off the heat and let the mixture sit for 5 minutes. Place the cream and the egg in a small bowl and lightly beat with a fork. Pour the cream/egg mixture into the saucepan with the treacle mixture and stir quickly to combine. Pour the hot mixture into the tart crust. Place the tart on the middle shelf of the oven (still heated at 375 degrees F) and bake for 20-25 minutes or until the pastry is golden and the filling is nicely browned. Remove the tart from the oven and let it cool.Traditionally served warm with clotted cream, whipped cream, or custard. You can also serve it with ice cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 75g | 25% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 170mg | 7% |
| Potassium | 91mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 46g | 92% |
| Vitamin A | 795IU | 16% |
| Vitamin C | 3mg | 3% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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