TREACLE TART HEARTS

Preparation Method :

• Blitz the butter, flour and ginger powder in a food processor until the mix resembles fine crumbs. Stir in the sugar, then add the egg yolk and 2 teaspoon cold water.
• Pulse until the dough clumps together. Turn onto a lightly floured surface and knead into a smooth ball of dough. Chill for 30 minutes.
• Roll out the pastry to ¼ -inch thickness and stamp out four 11cm circles. Line four loose-bottomed 8x10cm heart-shaped tins with the pastry.
• Re-roll the trimmings. With a small cutter, stamp out hearts to decorate. Chill the tins and pastry hearts for 15 minutes.
• Heat the oven to 170°C and put a baking sheet in.
• Make the filling by stirring the syrup, lemon juice and zest together.
• Divide the breadcrumbs among the tins, then spoon the syrup over slowly, adding more once the first lot has started to soak in.
• Top with the small pastry hearts. Put tins onto the hot baking sheet and bake for 25 minutes or until the pastry is golden and the filling is slightly set.
• Cool for 15 minutes and serve just warm.