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Simon Rimmer’s treacle tart with lemon mascarpone cream

Name: Simon Rimmer’s treacle tart with lemon mascarpone cream
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Serves 8-10
Cuisine: British recipes
Ingredients: For the pastry; 225g plain flour, plus extra to dust; 100g unsalted butter; 25g icing sugar; 50ml whole milk; 1 medium free-range egg, beaten; For the filling; 400g golden syrup; 125g fresh breadcrumbs; 2 medium free-range eggs, beaten; 1 tsp ground ginger; Finely grated zest and juice 1 lemon; 1 tsp sea salt; For the cream; 225g mascarpone; 75ml double cream; 75g lemon curd; Raspberries to serve (optional); Specialist kit; 20cm tart tin

By: Simon Rimmer

Published: 1 Jun 24
Updated: 1 Jun 24

Simon Rimmer’s treacle tart with lemon mascarpone cream

A simple treacle tart which is bound to please, by chef and presenter Simon Rimmer. The filling has just a hint of warming ginger and there’s a punchy lemon cream on the side for extra indulgence with a zesty tang.

Simon Rimmer will be at Pub in the Park this summer – Tom Kerridge’s music festival for food lovers, which is popping up in four locations: Marlow (16-19 May), Chiswick (28-30 June), Reigate (12-14 July) and St Albans (6-8 September). Discover our all-star collection of Pub in the Park chef recipes, including dishes by Angela Hartnett, Atul Kochhar and Rick Stein – and buy tickets direct from Pub in the Park. We’ll see you there!

Photograph: Nick Millward.

Easy
Online only 2024

Test kitchen approved

Serves 8-10
Hands-on time 15 min, plus 2 hours chilling. Oven time 50 min

Photograph: Nick Millward.

Freezable

Nutrition: Per serving (for 10)

Calories: 502kcals
Fat: 25g (15g saturated)
Protein: 6.9g
Carbohydrates: 62g (40g sugars)
Fibre: 1.2g
Salt: 1g

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Ingredients

For the pastry

225g plain flour, plus extra to dust
100g unsalted butter
25g icing sugar
50ml whole milk
1 medium free-range egg, beaten

For the filling

400g golden syrup
125g fresh breadcrumbs
2 medium free-range eggs, beaten
1 tsp ground ginger
Finely grated zest and juice 1 lemon
1 tsp sea salt

For the cream

225g mascarpone
75ml double cream
75g lemon curd
Raspberries to serve (optional)

Specialist kit

20cm tart tin

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Method

Put all the ingredients for the pastry (apart from the egg) in a food processor with a pinch of salt and pulse until a dough forms. Turn out, bring it together with your hands, then roll out on a lightly dusted work surface and use to line the tart tin. Cover and chill for 2 hours.
Heat the oven to 180°C fan/gas 6. Prick the pastry all over with a fork, then cover with a sheet of scrunched up baking paper and fill with baking beans or dry rice. Bake for 15-20 minutes until the edges are just starting to brown, then remove the beans/rice and paper. Brush all over with the egg, then bake for another 5 minutes. Set aside.
For the filling, mix all the ingredients together, then pour into the tart case. Turn the heat down to 160°C fan/gas 4 and bake for 30 minutes, or until just set. Leave to cool until warm.

While the tart cools, whisk the mascarpone and double cream together, then swirl in the lemon curd. Serve the tart with the lemon cream on top or on the side with the raspberries (if using).