Brown Butter & Miso Treacle Tart
My brown butter & miso treacle tart is a twist on a classic British pudding & features a super rich & nutty filling, served in a buttery pastry case. This is a next level dessert!
Servings: 10 Portions
Equipment
- 9" Tart Tin
- Ceramic Baking Beans
- Veg Peeler
- Rolling Pin
- Large Saucepan
Ingredients
Pastry
- 250 g Plain Flour
- 160 g Unsalted Butter Chilled & Cut Into Small Pieces
- 80 g Icing Sugar
- 1/2 tsp Table Salt
- 45 g Egg Yolk
- 1 tsp Vanilla Paste
- 1 Egg Yolk Lightly Beaten - For Blind Baking
The Filling
- 100 g Unsalted Butter
- 420 g Golden Syrup
- 70 g Black Treacle
- 1.5 tsp White Miso
- Zest Of 1 Lemon
- 2 tbsp Lemon Juice
- 300 g Double Cream
- 2 Large Eggs
- 1 Egg Yolk
- 220 g Brioche
Instructions
Pastry
- Start by sifting the flour, icing sugar & salt into a mixing bowl.Add the butter into the flour then rub in with your fingers until the mix resembles breadcrumbs with some large pieces of butter still visible.
- Stir together the egg yolk & vanilla then add to the flour.
- Mix together until the pastry starts to come together then tip out onto a clean worksurface & gently knead until you have a smooth dough (be careful not to overwork), flatten into a disc, wrap in clingfilm & chill in the fridge for at least 1 hour.
- Next, place the chilled pastry onto a lightly floured worksurface & roll out to a thickness of 3mm-4mm. Pick the pastry up using a rolling pin, drape over the tart tin & carefully mould into the tin. Using some of the overhanging pastry, rolled into a ball to press the pastry into the sides of the tin works best.
- Prick the base with a fork then chill the pastry case in the fridge for a minimum of 1 hour but overnight is best.
- Preheat an oven to 170°c/150°c fan (340°f/300°f).
- Make a large cartouche out of baking parchment, scrunch it up then place inside your pastry case. Fill the parchment with baking beans then bake in the preheated oven for 15-20 minutes or until the top of the pastry case is starting to turn golden brown & the edges have set.
- Remove the baking beans & parchment & return the case to the oven & cook until the case is a light golden brown all over, roughly 5-10 minutes.
- Brush the base of the cooked case with the beaten egg yolk & cook for another 2 minutes - this will seal any holes in the pastry & prevents the filling from leaking.
- Remove the pastry case from the oven then leave to cool completely. Once cool, use a veg peeler to trim the sides of the pastry case level with the top of the tin. Discard any excess pastry.
The Filling
- Turn the oven down to 160°c/140°c fan (320°f/285°f).
- Start by blitzing the brioche into coarse breadcrumbs.
- Next, place the butter into a large saucepan & brown over a medium heat.
- Remove the saucepan from the heat & whisk in the golden syrup, treacle, miso, lemon zest & juice. Once combined, whisk in the cream then the eggs. Switch to a spatula & stir in the brioche breadcrumbs.
- Pour the filling into the tart case & bake for 35-40 minutes or until the filling has set but still has a slight wobble.
- Once cooked, leave to cool in the tin to room temperature then place in the fridge to set fully (overnight is best).
- To portion, carefully remove the tart from the tin & cut into 10 equal pieces, using a hot, clean knife for each cut (running the knife under hot water & drying off between cuts works best).
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Notes
1. To Cook An Aga - Blind bake the pastry & bake the tart in the baking oven, on the bottom set of runners.
2. Breadcrumbs - For the best flavour & texture, make sure to use brioche for the breadcrumbs. Don't worry about trimming the crusts off.
3. Miso - Make sure to use white miso as this has a more subtle flavour. This is available in most supermarkets or online.
4. Trimming Excess Pastry - After some experimenting, I've found that it's best to trim off the excess pastry after blind baking. This is best done with a veg peeler.
5. Storage - Kept in the fridge, this tart will last for 2-3 days.
6. Reheating - Treacle tart is best reheated in a microwave or in a low temperature oven. Be careful not to overheat as the slices of tart could lose their shape.
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