Rum & coconut treacle tart

Name: Rum & coconut treacle tart
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 200 grams bought shortcrust pastry; 85 grams black treacle; 175 grams golden syrup; 1 finely grated zest and juice of lime; 4 Tbsps dark rum; 50 grams fresh brown breadcrumbs; 85 grams sweetened, tenderised coconut; 3 Tbsps dark rum; 284 milliliters carton double cream; 3 Tbsps icing sugar

If you want to add more lacto ovo vegetarian recipes to your collection, Rum & coconut treacle tart might be a recipe you should try. This recipe serves 8. One serving contains 401 calories, 4g of protein, and 18g of fat. A mixture of tenderised coconut, treacle, rum, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a budget friendly dessert. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

Preheat the oven to 190C/gas 5/fan 170C.

Equipment you will use

Oven

Roll the pastry out to a 5 mm thickness (as thin as you can for a delicate crust). Use to line a 23cm shallow loosebottomed flan tin and leave the pastry hanging over the sides. Prick the base and chill or freeze for at least 30 minutes.

Ingredients you will need

Base

Roll

In a large bowl, mix the treacle with the golden syrup, lime zest and juice, and rum. Stir in the breadcrumbs and coconut.

Ingredients you will need

Golden Syrup

Breadcrumbs

Lime Zest

Coconut

Molasses

Juice

Rum

Equipment you will use

Bowl

Put the flan tin on a baking sheet.

Equipment you will use

Baking Sheet

Spread the syrupy filling over the pastry base.

Ingredients you will need

Base

Bake for 15 minutes, then turn the oven down to 160C/gas 3/fan 140C (to stop the mixture bubbling over) and bake for another 15 minutes, until the filling is just set and the pastry starting to brown at the edges.

Equipment you will use

Oven

Meanwhile, whisk the rum, cream and icing sugar together until the mixture stands in soft peaks and the whisk leaves a trail.

Ingredients you will need

Powdered Sugar

Cream

Rum

Equipment you will use

Whisk

Transfer to a bowl, cover and chill until needed. Cool the tart slightly before trimming the pastry edges with a sharp knife.

Equipment you will use

Knife

Bowl

Serve warm with the rum cream.

Ingredients you will need

Cream

Rum

Equipment

Ingredients

Servings:

200grams

bought shortcrust pastry 85grams

black treacle 175grams

golden syrup 1

finely grated zest and juice of lime 4Tbsps

dark rum 50grams

fresh brown breadcrumbs 85grams

sweetened, tenderised coconut 3Tbsps

dark rum 284milliliters

carton double cream 3Tbsps

icing sugar

Recommended wine: Cream Sherry, Moscato Dasti, Port

Tart works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.