Jacican's Story

Jacican is your bespoke food experience, a place to learn, share and eat. Join me from 9am - 5pm Friday, Saturday or Sundays for lunch or high tea.

Jacican can host your small private dinner, family get together or work function. I can also tailor make a private class, meal or corporate training event to you or your organisations needs.

Adult cooking classes will take your cooking to the next level. Whether it’s the secret of the perfect macaron, cream torte or even handmade lollies, I can be your guide. I’ll even teach your littlies during my school holiday Kids in the Kitchen classes.

A recipe for Lemon Treacle Tart from Jacican

 

As we are up to Website Number 3, I am flashing back to my first ever post on my first Jacican website.

This recipe came about after watching a Gordon Ramsay show where he worked with (or it could have been 'belittled') convicts in a jail. He had them make a Lemon Treacle Tart to sell. His recipe used lemon curd and the base consisted of crushed biscuits. At about that time, I made my first batch of Bush Lemon Marmalade. The batch had not quite reached setting point, therefore was a little bit runny. This made it perfect to use in the Lemon Treacle Tart.

I also go to the effort of making a fresh shortcrust tart case instead of using the crushed biscuit base.

 

Lemon Treacle Tart Recipe

 

Ingredients

1 x 23 cm blind baked tart case - cooled

405 grams golden syrup

45 grams of butter

50 ml cream

135 grams breadcrumbs

3 egg yolks

1 lemon – zest and juice

2 tablespoons Bush Lemon Marmalade

25 grams icing sugar

Juice of ½ a lemon, extra

 
The ingredients for Lemon Treacle Tart 

Method

Preheat oven to 160°C. Put golden syrup and butter in saucepan; melt gently without boiling.

Golden syrup and butter in saucepan  Butter and golden syrup

Mix breadcrumbs, egg yolks, zest and juice of one lemon into golden syrup mixture; allow to cool.

Add breadcrumbs  Add egg yolks

Spread Bush Lemon Marmalade over base of tart case. Top with golden syrup and breadcrumb mixture; spread out evenly.

Spread the marmalade over the tart  Top with breadcrumb mixture

Bake for 25 to 30 minutes or until firm to touch. Once baked, cool completely.

Baked tart ready to ice  The finished Lemon Treacle Tart after icing

Mix icing sugar with enough of the extra lemon juice until you have a good icing consistency. Ice the tart in a diamond pattern.

You can serve the Lemon Treacle Tart with vanilla ice-cream or just a little thick cream on the side.    

Jaci

Lemon Treacle Tart

Cook time:

Yield:

Ingredients

  • 1 x 23 cm blind baked tart case - cooled
  • 405 grams golden syrup
  • 45 grams of butter
  • 50 ml cream
  • 135 grams breadcrumbs
  • 3 egg yolks
  • 1 lemon – zest and juice
  • 2 tablespoons Bush Lemon Marmalade
  • 25 grams icing sugar
  • Juice of ½ a lemon, extra

Method

  1. Preheat oven to 160°C. Put golden syrup and butter in saucepan; melt gently without boiling.

  2. Mix breadcrumbs, egg yolks, zest and juice of one lemon into golden syrup mixture; allow to cool.

  3. Spread Bush Lemon Marmalade over base of tart case. Top with golden syrup and breadcrumb mixture; spread out evenly.

  4. Bake for 25 to 30 minutes or until firm to touch. Once baked, cool completely.

  5. Mix icing sugar with enough of the extra lemon juice until you have a good icing consistency. Ice the tart in a diamond pattern.

Add comment


Security code
Refresh

Copyright @2017 Jacican.com.au  Privacy Policy | Security Policy | Shipping Policy | Terms of Use Accomodation | Sitemap