Make this smokey treacle tart for the festive season

Try this festive recipe from chef Roy Brett, from Ondine Oyster & Grill at Seaton House in St Andrews

Since we opened Ondine Oyster & Grill at Seaton House in St Andrews, treacle tart has always featured on our Sunday lunch menu and is a favourite all year round. We have enhanced the flavour by adding smoked whisky for the festive season. For this we love Ardbeg from Islay, as its vanilla salty and peaty notes complement it very well indeed. You can make this up to two days in advance, and warm it in the oven as individual slices if and when your indulgent mood takes you.

Makes: 1 very good tart (approximately 32 slices)

For the pastry case:

Ingredients

240 g plain flour
110g diced butter
60g caster sugar
2 eggs

Method

Sift the flour into a mixing bowl.

Add the pieces of chilled butter and sugar as normal.

Work the mixture together until it becomes a crumble consistency.

At this point add the whisked eggs slowly and the mix will come together into a ball-like shape.

Rest for an hour and cut into 4 equal portions.

Flour the work surface and roll out the mixture until smooth.

For the filling:

Ingredients

100g breadcrumbs
100ml smoked whisky (such as Ardbeg)
100g ground almonds
500g golden syrup
200g double cream
2 eggs
Zest of 1 lemon

Method

Using a mixing bowl, mix together (with a wooden spoon or food processor) the filling ingredients until just combined.

Refrigerate the filling mix overnight before using to allow mixture to come together.

Roll out the pastry on a lightly floured surface and line out whichever mould you choose for your tart.

Chill for 30 minutes.

Bake the pastry case blind by placing greaseproof paper and dried beans into the case to keep the shape.

Bake at 145 degrees for 10 minutes before removing the beans, brush with a little egg wash at this point and bake for a further 5-6 minutes (until golden brown).