Likewise, I couldn't possibly pass up the opportunity to make Harry Potter's favorite dessert. It's made with treacle, which I could only find online despite searching stores throughout Philadelphia. Treacle, for those unfamiliar with it on my side of the pond, is a nearly sickeningly sweet syrup made from refined sugar. I was a little concerned that this dessert would turn out unbearably sweet, but the added lemon adds a tartness that made the dessert quite delicious! I would recommend making it if you ever happen to stumble across a tin of golden syrup. Below is the recipe as adopted from Bucholz's Unofficial Harry Potter Cookbook. Enjoy!
Tart Crust
Ingredients:
Combine flour, sugar, and salt in a food processor to combine.
Add the butter and pulse to combine until a pebbly powder forms. Transfer to a large bowl.
In a separate bowl, beat the egg yolks, cream, and vanilla until combined and then add to the large bowl. Fold the batter to combine. If the dough is too dry, add heavy cream.
Flatten the dough into two disks, wrap separately in plastic, and chill for at least two hours.
Filling
Ingredients:
Preheat the oven to 400°.
Roll out one of the disks of dough into an 11-inch circle, and place it into a 9-inch tart pan, pressing the dough into the fluted edges, and trimming off any excess. Roll out the second disk to a thickness of about 1/8-inch. Cut this disk of dough into long strips.
Combine the golden syrup, bread crumbs, and lemon zest & juice in a separate bowl. Pour the filling into the prepared crust. Arrange the strips of dough as a lattice over the filling, trimming any overhang. Gently brush the beaten egg over the lattice.
Bake for 10 minutes at 400°, then reduce the oven to 375° and bake for another 25 minutes until the crust is a golden brown.
Let the tart cool a bit, but serve while still warm. Any leftover tart is also delicious cold from the refrigerator!
Ingredients:
- 2 1/2 cups all purpose flour
- 1 cup confectioners' sugar
- 1/2 teaspoon salt
- 1 cup cold unsalted butter, cubed
- 2 cold large egg yolks
- 1/3 cup cold heavy cream
- 1 teaspoon vanilla extract
Combine flour, sugar, and salt in a food processor to combine.
Add the butter and pulse to combine until a pebbly powder forms. Transfer to a large bowl.
In a separate bowl, beat the egg yolks, cream, and vanilla until combined and then add to the large bowl. Fold the batter to combine. If the dough is too dry, add heavy cream.
Flatten the dough into two disks, wrap separately in plastic, and chill for at least two hours.
Filling
Ingredients:
- 1 cup golden syrup (warmed slightly in a saucepan to loosen)
- 2 1/4 cups fresh bread crumbs
- Zest & juice of 1 lemon
- 1 egg, beaten with 1 tablespoon of water
Preheat the oven to 400°.
Roll out one of the disks of dough into an 11-inch circle, and place it into a 9-inch tart pan, pressing the dough into the fluted edges, and trimming off any excess. Roll out the second disk to a thickness of about 1/8-inch. Cut this disk of dough into long strips.
Combine the golden syrup, bread crumbs, and lemon zest & juice in a separate bowl. Pour the filling into the prepared crust. Arrange the strips of dough as a lattice over the filling, trimming any overhang. Gently brush the beaten egg over the lattice.
Bake for 10 minutes at 400°, then reduce the oven to 375° and bake for another 25 minutes until the crust is a golden brown.
Let the tart cool a bit, but serve while still warm. Any leftover tart is also delicious cold from the refrigerator!
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