![]() ![]() That is why this Harry Potter treacle tart was a special dessert to make and style for our blog!Īnd it turned out so well, I wish I had made it earlier! This dessert is definitely for an adult, who enjoys the story about Harry Potter adventures. I love trying new things, new recipes, experimenting in my kitchen. This open minded foodie thing resonates with what I love. Good times!Īlthough I wasn’t that much into recreating recipes from my favorite HP series, I certainly remember how fun and important it was for Harry, Hermione and Ron to spend time together with families or friends enjoying food or trying new edible gifts. It certainly is a girlish theme and it brings me back to my childhood, when I was reading the books one after another, waiting for new movie trailers or playing hours computer games. Along with Butterbeer, Pumpkin juice and Rock Cake, treacle tart is a must creation in every Harry Potter fan kitchen. Wondrous meals mentioned in Harry Potter series are very interesting and appealing. It does not store any personal data.“Master has not finished his soup, would Master prefer the savory stew, or else the treacle to which Master is so partial?” - Kreacher fully acknowledging Harry as his new master. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The cookie is used to store the user consent for the cookies in the category "Performance". This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. The cookies is used to store the user consent for the cookies in the category "Necessary". The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. On c e out of the oven, trim the edges of the pastry, remove the tart from the tin and brush the top of with more maple syrup.Put the filling inside the cooked tart case, flatten down until smooth then bake for 18 minutes. Remove from the oven and turn the oven down to 140 ☌.Brush with egg wash and continue to cook for a further 8 minutes. Bake the tart for 20 minutes, then remove the baking paper with the rice in.Put pastry back in the fridge to chill for 20 minutes and p re – heat your oven to 160 ☌.Place baking paper inside the tart case and fill with rice (for blind baking).Tear off a small bit of pastry from the overhang and use this to push in the corners of the pastry into the tin.Finely grate the zest from the lemon and stir into the filling mix with 1 tbsp lemon juice. Remove the pastry from the fridge and place it between two sheets of clingfilm. Preheat the oven to 180C / Fan 160C / Gas Mark 4. Chill the pastry for an hour and then its time to roll it out construct the treacle tart. Roll your pastry into a circle shape until it is about half a centimetre thick, lay this over your lined pastry case. Beat the egg in a medium bowl, then stir in the crème fraîche, golden syrup, treacle, apple and breadcrumbs. First make the pastry as per my instructions in my gluten free shortcrust pastry guide. Dust a surface with plain flour to roll out your pastry.Remove from the heat and add in the breadcrumbs, cream and egg yolk and mix well. For the filling, add maple, smoked butter, lime zest and juice to a pan then bring to a simmer.Remove the pastry from the mixer and bring it together with your hands, f orm a ball and wrap it in clingfilm, leave to rest in the fridge for 1 hour.Then, add the egg into the mix and continue until all mixed together. Add the smoked hay butter into the past ry mix and turn on a medium speed until you reach a breadcrumb consistency.For the pastry, sieve flour and salt into a mixer, add in the maple sugar and mix it together with a paddle attachment for 2 minutes.Grease a tart case with butter, then line the bottom with greaseproof paper.Strain off the hay and keep 60g of the infused butter, setting aside to use later for the filling.After 2 minutes, remove from the heat and sit to one side for 1 hour. Add the handful of hay and set the hay on fire, then cover with foil or lid and leave for 2 minutes.To make the smoked hay butter, place a small pan on low heat and add the butter cubes.450g m aple s yru p ( preferably amber syrup for its rich taste ). ![]() 100g b utter (will make 60g s moked hay butter) and enough butter to grease a tart case.115g unsalted butter (cut into cubes at room temperature).
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