Served warm or cold, it is best with a creamy accompaniment. Firm and sweet, with the flavors of slightly caramelized sugar and brightened with the lemon and ginger. The tart is filled with a mixture of breadcrumbs, treacle and a bit of lemon and/or ginger. If you're comfortable with making pie crusts, you'll find this tart very simple and easy to make. He advised me that if I wanted to be traditional, I should avoid recipes where the filling has been softened with cream or eggs, and so I have. So I hit up my blogger friend and Englishman, Mr. However with this dessert, I'm embarrassed to admit that my only familiarity with it is through Harry Potter (not exactly a prime culinary reference) and a chance encounter with the cooler case at Waitrose. That way I have some idea of how it should turn out. Now usually, when I cook on the blog I have some familiarity with what I'm making. Today we're making a treacle tart, a classic English treat. So I swallowed my disappointment and decided I would cook in my real oven. I was planning on cooking with my little Easy Bake Oven, only to discover it doesn't come with a light-bulb to cook with! So I dig around my home trying to find a incandescent light-bulb only to realize I've been thwarted by my own environmental consciousness.īlasted compact florescent bulbs! Curse you for denying me mini Funfetti cakes coated in frosting made from powder!
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