Chocolate treacle tart

10
1 hour 30 minutes

Ingredients

Chocolate pastry

  • 250g of plain flour
  • 1 pinch of salt
  • 20g of cocoa powder
  • 25g of caster sugar
  • 140g of butter, cold
  • 3 1/2 tbsp of water, cold

Filling

  • 350g of golden syrup
  • 30g of cocoa powder
  • 25g of butter
  • 150g of breadcrumbs, fresh

Topping

  • 50g of cornflakes
  • 25g of cocoa powder
  • 25g of caster sugar
  • chocolate, melted for drizzling

Method

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