How to make lemon curd treacle tart.
For me, I love the tangy sharpness that lemon curd adds to this classic lemon curd treacle tart. Do make sure the pastry base is well-cooked before you add the curd or it will go soggy and take the tart out of the oven while it still has a slight wobble. It will firm up more as it cools, the best lemon curd treacle tart.
450g golden syrup
60g butter, melted
70ml double cream
Zest and juice of 1 lemon
150g white breadcrumbs
3 large egg yolks
3 tbsp lemon curd
FOR THE SWEET PASTRY.
125g unsalted butter, softened to room temperature
90g caster sugar
1 large egg
250g plain flour
- First, make the sweet pastry. Place the butter and sugar in a food processor and whisk until just combined. Add the egg and whiz for 30 seconds.
- Tip in the flour and process for a few seconds until the dough just comes together. ( Do not overprocess or it will become tough.) Add a little ice-cold water (around a tablespoon) if the dough seems too dry.
- Knead the dough lightly on a floured surface and shape it into a flat disc. Wrap in cling film and chill for 30 minutes before rolling out.
- To make the tart, roll out the pastry on a lightly floured surface to a large round of 1 pound coin thickness. Use to line a loose-bottomed tart tin (23-24cm), leaving some excess pastry overhanging the rim. Chill for 30 minutes. Meanwhile, preheat the oven to 190 C.
- Line the pastry case with baking paper and ceramic baking beans or uncooked rice and bake ‘blind’ for 15-20 minutes until the base is cooked through. Carefully remove the beans and paper and allow the pastry to cool a little. While still warm, cut off the excess pastry to level with the rim of the tin. Lower the oven settings to 140 C.
- To make the filling, gently heat the golden syrup in a saucepan along with the butter. (Be careful not to boil this-just allow the butter to melt.)
- When the butter has melted, stir in the cream, lemon zest and juice, breadcrumbs and egg yolks. Mix well.
- Spread the lemon curd over the base of the baked pastry case, then pour in the filling. Dress the top in sliced lemon.
- Bake for 30-40 minutes until the top has just set but the centre is slightly wobbly when you shake the tin gently. It should still feel slightly soft in the centre.
- Let the tart cool completely before slicing and serving.