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Chocolate treacle tart

by Helen Jessup
Chocolate treacle tart

Chocolate treacle tart

PT1H30M

Why not try?

It’s now time to congratulate yourself with a pat on the back and a whopping slice of indulgence, in the form of chocolate treacle tart. Treacle tart can be a little on the sickly side, but the addition of the cocoa powder takes this away, and the crushed cornflake topping adds some crunch. It’s delicious served with ice cream or cream, and is a treat that the whole family will enjoy.

Ingredients

Metric

Imperial

1
Add the flour, salt, cocoa powder, sugar and butter to a food processor. Blitz until it resembles a fine crumb
2
With the motor running, add the water, a little at a time until everything starts to come together
3
Press the dough into a ball, wrap in clingfilm and refrigerate for around 20 minutes
4
Roll out on a floured surface until it’s large enough to line the base and sides of your loose bottomed flan tin
5
Trim the edges, cover with a sheet of baking paper and lay baking beans on top
6
Preheat the oven to 180°C/gas mark 4
7
Bake in the oven for 15 minutes, and then an additional 5 minutes with the paper and beans removed
8
Set aside whilst you make the filling. Add the golden syrup, cocoa powder and butter to a saucepan
9
Heat gently and whisk until melted and smooth. Stir in the breadcrumbs and pour into the pastry case
10
Make the topping by blitzing the cornflakes, cocoa and sugar in a food processor. Tip the topping onto the filling and smooth over gently
11
Place in the oven and bake for 30 minutes. Drizzle melted chocolate over the top and leave to cool
Drizzle melted chocolate over the top and leave to cool
 

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