Treacle Tart, served with peanut praline and coffee liqueur cream

by: Wayne Dovey

Treacle Tart, served with peanut praline and coffee liqueur cream

Crust:

• 500g soft butter 
• 1 ½ cups sugar 
• 4 eggs 
• 4 cups cake flour 

Cream the butter and sugar, mix in the eggs and flour and press into muffin pans.

Filling:

• 630g golden syrup 
• 12 slices of white bread, crumbed 
• 2 zested lemons 
• 1 ½ tbsp. lemon juice 

Warm up the sugar, mix with the bread crumbs (the mixture should be thick, not runny)

Add the lemon juice and zest. Spoon into the crust and bake at 180° C, until the crust is golden and the treacle is still sticky.

Add a dollop of coffee liqueur cream and peanut praline, serve and enjoy!