Hot Cross Bun Treacle Tart

So I made loads of hot cross buns and so I had to do something with the ones which were left over. I HATE WASTE! So I made this treacle tart for a work charity bake sale which went down a storm!

Serves 6-8 portions   Prep time  45mins   Cooking time 30mins

Ingredients:

For the pastry:

250g Plain flour

Pinch of salt

110g Unsalted butter

60-90ml/4-6tbsp Cold water

For the filling:

150g Hot cross buns, torn. Preferably, slightly stale ( I used my Chocolate & Orange ones!)

300g Golden syrup

1 Medium size egg, beaten

Zest of 1 orange

½ tsp Ground ginger

½ tsp Ground cinnamon

2 tbsp Single cream

Equipment:

Large mixing bowl

Rolling pin

Weighing scales

Saucepan

Food processor

Pie/flan dish

Put the flour and salt in a large bowl and add the cubes of butter. 

Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it doesn’t become greasy.

Using a knife, stir in just enough of the cold water to bind the dough together. Then grab the mixture between your palms (it will look drier than you think but it will come together!) and squeeze into a ball. Flatten the ball against the work surface to make into a disk (this just means it will chill down faster). 

Wrap the dough in cling film and chill for 10-15 minutes before using.

Roll out the dough so that it is big enough to cover your pie dish with some overhang. Then place into the slightly greased pie/flan dish, leaving the overhang on and prick the base with a fork. Pop this in the fridge whilst you get on with the filling. 

Preheat the oven to 190°c/fan 170°c/gas 5

Whiz the hot cross bun pieces in a food processor until you have breadcrumbs, then transfer to a bowl. 

Pour the golden syrup into a small pan, and bring to a simmer over a low heat. Pour into the bowl of breadcrumbs, then stir in the egg, orange zest, ginger, cinnamon and cream. This should be around blood temperature by now but if not, allow to cool slightly.

Remove the pastry case from the fridge and pour in the filling mixture. Carefully put the tart onto the preheated baking tray and cook for 25-30 minutes, until golden. Allow to cool.

Then you can use a serrated knife to remove the pastry overhang. Be careful doing this so you get a neat edge. My tip would be to use the knife horizontally to minimize breakage. Then eat, preferably with a cup of tea.