Ingredients
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Pastry
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0.25 kg 0 lbs 9 oz kg Braun Murbella Shortpastry Mix
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0.1 kg 0 lbs 4 oz kg Unsalted Butter 20x500g packets
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0.025 kg 0 lbs 1 oz kg Whole Egg
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Filling
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0.15 kg 0 lbs 5 oz kg Hot Cross Buns
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0.3 kg 0 lbs 11 oz kg Syrup Golden
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0.05 kg 0 lbs 2 oz kg Whole Egg
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0.015 kg 0 lbs 1 oz kg Cinnamon (Ground) 6x400g
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0.015 kg 0 lbs 1 oz kg Mixed Spice (Ground) 6x400g
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0.045 kg 0 lbs 2 oz kg Fresh Cream
Treacle Tart using Leftover Hot Cross Buns
Method
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Mix Murbella and butter on slow to form breadcrumbs (4-5 mins)
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Add egg and mix until dough forms (1-2 mins)
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Roll out pastry and line 20 cm tin, trimming the edges
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Prick pastry and refrigerate while filling is being made
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Blend hot cross buns in a food processor to form breadcrumbs
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Heat golden syrup to a thin consistency
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Add the hot cross bun breadcrumbs along with the rest of the ingredients until combined.
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Fill pastry with filling and bake at 190⁰C (375⁰F) for 30 minutes
