RSJ's 30th anniversary: 1980-2010

2010 was a very special year for us as the RSJ Restaurant celebrated its 30th year. We held a number of special events through the year to mark our 30th birthday.

36th Year: 1980-2016

Another milestone with events happening during our 36th anniversary year.

Thursday, September 17, 2009

George's treacle tart with lemon sauce and clotted cream

George with the finished dish

Recipe taken from a chat with George, the RSJ's pastry chef.
Treacle tart is often made with just golden syrup but George prefers to use black treacle as well for a more flavoursome tart.
(Quantities for a round tart to serve eight)

The treacle tart Ingredients:
6 ozs fresh white bread crumbs
1 lb of golden syrup
4 ozs of black treacle
grated zest of a lemon
juice of half a lemon

one blind baked pastry tart – either short or sweet pastry according to preference

Combine bread crumbs, syrup, treacle, zest and lemon juice, mix and beat together. Then fill pastry case.

Bake in low oven (1/4-1/2 gas mark – 110C-130C) for between 45 mins - 60 mins. Make sure that the treacle mixture doesn't boil but it should set.

Remove from oven and allow tart to cool to room temperature.

Lemon sauce
(best made the day before)
Three lemons – zest and juice
1/4 pint of water
4 egg yolks
4 oz of sugar

Put lemon juice, zest and water into a pan and bring to the boil

Beat egg yolks and sugar together in a bowl

Add hot lemon mixture to beaten egg yolks and sugar, beat together. Then return mixture to pan and bring just up to the boil. However if it does boil this should be a problem as George says it doesn't curdle – he thinks it is the acid in the lemon juice which prevents curdling.

The lemon sauce

Let sauce cool, keep overnight in fridge and pass through a sieve the next day to remove lemon zest. Serve sauce cold with the tart and a scoop of clotted cream.

Treacle tart plus sauce

Ready for you to enjoy

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