Treacle
Tart

peanut / miso / ginger

 

 Junk’s Jam:

Serves 6

Hey!

Oh, Treacle Tart!! A seriously underestimated dessert! We’ve paired ours with a spicy ginger ice cream and melt in your mouth peanut puree. Of course you’ve got to finish it off with some sexy texture and that crumble is the perfect textury goodness! Enjoy!

Equipment…

>6 x 6cm Ring Moulds
>ISI Gun
>CO2 Cartridges
>Hand Whisk
>Blender
>Fine Chinois

The Recipe

Stage #1
>The Prep

Ginger Ice Cream 

So technically, this is not an Ice Cream, but in our books it really is! The little gadget we use here (ISI Gun) aerates liquid super quickly so why not? You get me? We also can’t afford an ice cream machine and we have no space what-so-ever to store one. To be honest if I buy another kitchen gadget I'm pretty sure Jade will kick me in the nuts. So what we do to make ice cream in the house is use a cream whipper. Like the ones in Starbucks! You can get one on Amazon for under £20. It’s efficient for space and it will make one hell of a good ice cream! Plus you’ll look pretty cool in front of your mates.

If you do have a machine them by all means follow the process and churn it up, but if you don’t… Crack on with this one! We think you’ll be impressed.

300g Double Cream
300g Jersey Milk 
5 Egg Yolks
125g Caster Sugar
30g Fresh Ginger 
1 Tsp Ground Ginger
50g Stem Ginger 
80g Stem Ginger Syrup

  • Grate the Fresh Ginger (skin on).

  • Place the Cream, Milk and all of the Ginger elements into a heavy based pot and place on a low heat - gently warm.

  • Whisk the Eggs & Sugar together until pale and thick.

  • Pour some of the cream mix onto the Eggs and whisk to incorporate.

  • Combine together in the pot and whisk together. Cook it until its thick and coats the back of a spoon.

  • Once thick, place into a Blender and mix on full. Pass through a Fine Chinois and leave to cool.

  • Pour the mixture into the ISI Gun and charge twice - Leave in the fridge for 3 hours.

  • Empty the contents into two tubs and freeze for 24 hours.

 
 

Treacle & Miso Tart s

200g Sourdough (Crust Removed)
12g Red Miso
100g Butter
100g Double Cream
600g Golden Syrup
80g Honey
3 Eggs
5g White Sesame Seeds

Greaseproof Paper

  • Pre-heat the oven to 180ºc.

  • Tear up the Sourdough and pulse in a Blender until course breadcrumbs.

  • Add the Butter to a pan on high heat and brown off. Pass through a Fine Sieve.

  • Add the Miso, Golden Syrup & Honey into a pot and heat gently on low.

  • Whisk the Eggs through the Cream. Pour the Butter over, combine, and add into the pot. Fold in the Breadcrumbs

  • Line the Ring Moulds with Greaseproof Paper, and pour the mixture to just under the line of the Mould, sprinkle Sesame Seeds over the top - Bake for 25 Minutes.

  • Turn down the oven to 140ºc and bake for a further 20 Minutes or until a knife slips through the tarts without leaving any mix. Remove from the oven and leave to cool on a wire rack.

 
 

Peanut Puree 

45g Smooth Peanut Butter
5g Red Miso
20g Double Cream
50g Whole Fat Milk
150g Condensed Milk
1 Whole Lemon (Juice)

  • Place everything expect the Lemon Juice into a a pot and whisk to combine. Bring up to the boil on a medium heat continually stirring.

  • Turn it down to simmer and squeeze in the Lemon Juice - cook it slowly until you achieve a thick puree.

 
 

Peanuts & Sesame Seeds 

100g Salted Peanuts 
20g Sugar
10g White Sesame Seeds

  • Set the oven to 175ºc.

  • Once hot, roast the combined Peanuts, Sugar & Sesame for 15 minutes or until golden.

  • Coarsely chop up all the Peanuts and set to one side.

Stage #2
>Cook it baby!

 

  • All done in the prep beautiful!

Stage #3
>Assemble