Treacle Tart
Harry Potter’s favorite food is treacle tart, so I decided to make it since it is Harry Potter month.
Ingredients:
Dough (makes two crusts)
1 package of Bob’s Red Mill Gluten Free Pie Crust Mix (or 3 ½ cups of gluten free 1:1 baking flour plus a teaspoon of salt)
12 tablespoons of cold butter
4 tablespoons of cold vegetable shortening (Crisco is best)
6 tablespoons of ice water, plus more if needed
Filling:
1 cup molasses or golden syrup
2 tablespoons of butter
¼ teaspoon of salt
6 tablespoons of gluten free breadcrumbs
3 tablespoons of heavy cream
1 egg
Zest of 1 lemon
Steps:
In a large bowl, combine pie crust mix (or flour and salt), butter, and vegetable shortening using a pastry cutter until it resembles sand
If you have a food processor, combine in food processor and plus 10 times for 1 second each, then move to a large bowl
Add 6 tablespoons of ice water, until it just comes together, plus more if needed (should only need 1-2 tablespoons more)
Divide into two, roll each into a ball, cover in plastic wrap, press down so that it turns into a disc, and put in fridge for at least 1 hour
After dough has chilled, preheat oven to 375ºF
On a lightly floured surface, roll out the dough about 0.12 (3 mm) thick and transfer to a greased tart or pie pan
Put parchment paper on top of dough and put weighted beans/pie weights on top
Bake dough for 20 minutes, then remove weights and parchment paper and bake for another 10, until crust is lightly brown
In a small pot over medium heat, warm up molasses or syrup until loose, once loose remove from heat
Add butter, salt, breadcrumbs, heavy cream, egg, and zest to syrup and combine
Once dough is lightly brown, pour mixture into the pan and bake for about 30 minutes, until the filling is just set
Enjoy!