Treacle Tart with Devonshire Clotted Cream
A delicious Treacle Tart recipe created by Head Chef Adam Little
Plain flour 225g
Caster sugar 40g
Egg 1 small, beaten
Golden syrup 450g
Brioche 100g to make breadcrumbs in a food processor
100g Devonshire clotted cream
Ground mace ½ tsp
Ground nutmeg ½ tsp
Zest of 1 lemon
- In a food mixer, mix the flour, sugar and butter and bring together until it looks like breadcrumbs. Add enough egg to form a pastry. Remove and chill for at least 1 hour before using.
- 2. Heat the oven to 190c. Line a 20cm tart ring or tart tin with the sweet pastry. Fill with baking paper and baking beans and bake blind for 10 minutes. Take out the beans and paper and cook for another 5 minutes.
- In a mixing bowl, stir all the filing ingredients together then pour into the tart case. Put the tart back into the oven and bake for a further 25 minutes. Remove from the oven and leave to cool.
Serve with Devonshire clotted cream
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