TREACLE TART

You can make the pastry in the usual way by mixing together 1/2 cup of plain flour with 1/2 cup of s.r flour . Then rub in 75 gm of room temp butter / marg with your fingertips then finally add 1 tbs of water and a couple of drops of lemon essence . Preheat your oven to 180deg C . Now roll out the dough and line an 18cm tart plate . Allow the pastry to rest in the refrigerator for 30 minutes to prevent pastry shrinkage when blind baking . For the filling , combine 1/2 cup of treacle ,( if you want a sweeter tasting tart you can replace the treacle with golden syrup and 1 dsp of treacle)the grated rind of 1 lemon along with the juice , in a separate bowl whisk together 2 eggs , 1/4 cup of cream ,1 tsp of vanilla extract and 1/2 tsp of ground ginger . Whisk the treacle / golden syrup mixture together with the egg mixture and contine to whisk in 2 and 1/2 tbs of almond meal . Pour the filling into the pastry case and bake in the preheated oven for 30 minutes or until filling is set in the centre and moves as one when jiggled . Cool and serve with whipped cream .