I work in a library and came across the idea for this recipe in a really old retro cookery book. As soon as I saw it I was desperate to give it a try. I’ve adapted the original recipe and gone for mini tarts rather than a big one. I cheated and used shop-bought pastry cases, but if you’re good at pastry feel free to make your own.
Mini treacle custard tarts (Makes 18)
One packet of mini sweet pastry cases
200g golden syrup
1/2 tsp lemon rind
1 tsp lemon juice
30ml single cream
1. Preheat the oven to 180°C.
2. Heat the golden syrup and the lemon rind gently in a pan. Add the butter and stir until melted. Take off the heat and stir in the lemon juice. Allow to cool.
3. Beat the cream and the egg together. Whisk the cooled syrup into the cream and egg mixture until well combined.
4. Fill the pastry cases with the mixture. Bake for 15 minutes until golden.
These are lovely served fresh from the oven, but are also nice cold.