Mags Roche's treacle tart with citrus mascarpone cream.


Pastry for base 

  • 250g soft butter 
  • 100g caster sugar 
  • 250g plain flour 
  • 190g bran flakes 
  • Pinch salt 
  • 2 eggs 

Treacle tart 

  • 225g butter 
  • 675g golden syrup 
  • 190g brioche bread crumbs 
  • 75ml double cream 
  • 2eggs 
  • 1 egg yolk 
  • 1/2 teaspoon salt 


For the base:

  1. Line tart base and bake at 170 for 20-25minutes. 

For the rest:

  1. Put butter in a pan, and put on the heat until it start to foam and turn brown.
  2. Whisk in golden syrup to stop the butter from cookin.
  3. Mix the brioche crumbs to the butter a syrup mixture.
  4. Whisk in the cream, whole eggs and egg yolk and salt. Leave to cool for 10-15mins.
  5. Pour into precooked tart case and place into the oven for 25mins at 160 degrees. 
  6. Reduce the oven to 140 and cook for another 30minutes. 
  7. Sprinkle with sea salt and serve with mascarpone. 
  8. Add orange set and a little juice to mascarpone cream.