Kitchen 9 - Treacle Tart with Crème Anglaise

Here we go - me making Treacle Tart, this delicious, but very unhealthy dessert composed of (for those of you like me who had never had it before!) golden syrup, breadcrumps, egg yolks and for "seasoning" lemon juice and zest and ginger.

So we had to make the sweet rich short crust pastry shell, chill it, make the filling, put the mixture in the shell, all goes in the oven. MAKE SURE IT DOESN'T SOUFFLE!

In the meantime, make Crème Anglaise, i.e. scald the milk, mix yolks and sugar, pour hot milk into egg mixture, rise out pan, all goes back into pan, over low heat stir until mixtures had texture that coats the back of spoon, then QUICKLY sieve it into a bowl. Check if there any lumps in the Crème Anglaise, meaning it got too hot. If so, do it all again. If not, be happy and cover with cling film on the mixtures surface so that it can't get a skin on top.

Then get the tart out, if done (test by wiggling the baking tray and see if mixture has set), let it cool and set a little more. AND SERVE the two together. Voilà!


The important part was to make all of this with as little assistance as possible because you were marked on this. Plus we were - astonishingly - also marked on the tidiness and cleanness of our uniforms. Everybody was a bit surprised about that. But noone had to get changed!

Then week 2 was over and the weekend waited with loads of revision to do because I have my first theory test on Monday!