Treacle tart for fashion victims

I´m a food fashion victim.

That´s worse than being a fashion victim. They buy must-have bags or shoes, and then, once they´re out of fashion, feel like they´d rather die than wear them. But I buy food and often forget about it, even often forget to check expiry dates. And that, unlike last year´s Louis Vouitton limited edition clutch, might actually make you die.

It´s just plain dangerous. Being the clothes equivalent of people who live on pot noodles, I thought I was exempt from the vagaries of labels. But oh no. Food packaging is so seductive and beautiful that I buy stuff just for its looks. All too often beauty is tin-deep, and those end up in the bin. Fot the rest, I´m willing to bank on packager´s overcautiosness, and eat things that are past their best before dates. Usually, there´s no problem, other than odd pairings. Yesterday we had a lunch of pasta with floppy, almost caramelized leeks and foie d´oie from a tin that was months due. For pudding, treacle tart, also from an aged tin.

Now that I´ve seen how easy it is, however, I bet I´ll never let another tin of Lyle´s golden syrup stay unused that long. This is Nigella´s recipe, from How to eat. It makes a thin tart, so it´s not so stodgy as you might expect. It´s golden, crunchy, chewy, dense and aromatic and all so many things that you just can´t beleive will fit inside one mouthful at once, and is just as simple as this:

Shortcrust pastry made from 100 gr. flour, stretched out very thin inside a 20 cm. tart case.I used the Thermomix recipe for 300 gr. and froze the rest.60 gr. fresh breadcrumbs (that is, not pan rallando from a bag), 225 gr golden syrup, which is half a tin, the juice and zest of half a lemon and three tablespoons of cream. The easiest method is to put the syrup in a pan until it´s runny, add crumbs and lemon zest and wait until it´s cooled down to add the cream. Or make the crumbs with the Th. and heat everything inside it, then add the cream.
By this time you´ll have finished blind baking the case, and can spoon in the filling. Put it in a 200ºC oven for 15 minutes, and then lower it to 180ºC and wait another 20, more or less, until the pastry is golden and the filling is set into a rusty dark yellow.
This is served hot, and people swear by vanilla ice cream. I prefer plain cream, since the treacle is really sweet enough.
Impulse buying and design madness pay off.