These bite-sized Mini Tarts are ideal for afternoon tea or as an alternative to Christmas mince pies recipe adapted from “My Famous Treacle Tart” from The British Larder
5 from 1 vote
resting time 8hrs
Course Baking, Dessert
For the Shortcrust Pastry
1/2vanilla podsplit in half length ways and seeds scraped out (optional)
1pinchof table salt
For the filling
50gday-old sourdough breadcrusts removed (weight given is for crustless bread)
1/2lemonfinely grated zest and juice
For the Shortcrust pastry
Put the butter, sugar, vanilla seeds, if using, and the salt into the bowl of an electric stand mixer and beat together until fluffy and pale in colour. Slowly add the beaten eggs, a little at a time, beating well after each addition.
Sift the flour over the creamed mixture, then slowly mix in the flour until the pastry comes together, being careful not to over mix. (If you prefer, the pastry can be made by hand without a mixer, using a wooden spoon to beat and combine the ingredients, as directed.)
Turn the pastry on to a lightly floured work surface, but do not knead the pastry, just push it together. This recipe makes about 600g pastry and you can either use it all or freeze some to use at a later date. It's unwise to make this recipe in a smaller quantity and you can easily freeze half of it (or as much as you have leftover) to use another time
Wrap the pastry in cling film (either wrap it as one piece or divide it into two pieces and wrap each piece separately) and then leave it to rest in the fridge for 30 minutes before rolling out. (I like to shape the pastry into flat even square (s) so that they fit comfortably into my fridge or freezer.) Freeze the pastry you are not using an use within 3 months. Defrost overnight in the fridge before use.
For the Filling
The breadcrumb mixture is prepared then chilled overnight in the fridge, so you will need to start this recipe a day in advance (See Cook's Notes)
Whizz the sourdough bread in a food processor to make fine breadcrumbs. Set aside. Whisk the egg and cream together in a small saucepan, just enough to make them runnier and easier to mix. Remove from the heat. Whisk the warmed golden syrup and honey and lemon zest and juice into the egg mixture, then stir in the ground almonds and breadcrumbs. Cover and leave the mixture to rest in the fridge overnight.
The following day, roll out the pastry on a lightly floured work surface to about 2mm thickness and Leave to rest in the fridge for 30 minutes. Cut out 12 x 7cm (3 in) rounds and use to line the cups in a mini muffin baking tin.
Meanwhile preheat the oven to 160C/Gas Mark 3.
Whisk the chilled breadcrumb mixture and pour it into the chilled pastry case. Bake in the oven for 15-20 minutes or until lightly set and golden - the tart will still have a gentle wobble in the centre but his will firm up once cooled.
Remove from the oven to a wire rack and leave the tart to cool completely in the tin. Once cold, trim the overhanging pastry from the top edges of the tart with a small serrated knife, then carefully remove the tart from the tin and cut it into slices. Serve with whipped Chantilly cream, creme fraiche or vanilla ice cream.
To make a single large tart use the pastry to line a (loose-bottomed, if you like) 35 x 10 x 2.5cm fluted oblong flan tin (leaving a slight overhang of pastry). Bake for 45 minutes.Use fresh bread that is a day old, cut the crusts off and the inside of the loaf only. You can use regular white bread for the recipe, but I prefer sourdough as it gives the tart that extra special taste. Do not use dried breadcrumbs.Be patient when making this tart and follow the recipe - leave the breadcrumb mixture to rest overnight in the fridge, do not overcook the tarts, and leave it to cool completely before cutting and eating.