insideKENT Magazine Issue 51 - June 2016 | Page 58

FOOD+DRINK
Fresh & Local cont.
Treacle Tart with Stem Ginger & Coriander Ice Cream
from Michael Mealey of The Curlew, Bodiam
www.thecurlewrestaurant.co.uk // 01580 861394
For the tart case:
Ingredients
• 450g plain flour
• 150g icing sugar
• Zest of one orange
• 225g cold unsalted butter, diced
• 1 large egg
• 1 tbsp milk
Method
1. Place the flour, sugar and orange zest into the
mixer and mix.
2. Add the butter, and mix until it resembles
breadcrumbs. Add the eggs and milk, mix until
it comes together. Do not over work!

3. Turn out onto the work surface and form into
a ball, cover in cling film and chill for 30 minutes.
4. Blind bake at 180°C for 15 minutes. Take your
baking beans out and brush with egg yolk.
Bake for 8 more minutes and cool.
For the treacle filling:
• Ingredients
• 275g golden syrup
• 25g black treacle
• 85g breadcrumbs
• 60g ground almonds
• 1 egg
• 150g double cream
• Zest of 1 orange

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Method
1. Gently warm the syrup and treacle, so it’s
easier to work with.
2. Place all ingredients into a food processor and
mix until it’s emulsified.
3. Fill your pre-baked tart case with the mixture
and bake at 170°C for 30 minutes until cooked.
We serve the treacle tart with poached local
rhubarb which has been poached in a rhubarb
stock with a little piece of fresh ginger. Also stem
ginger and coriander ice cream. We make this
with a basic ice cream recipe and infuse with
stem ginger and fresh coriander. When chilled
with churn in the ice cream machine.