View this post on Instagram

A post shared by Adam Pagor (@season_adam)

Ingredients

• 1 9-inch pre-made pie crust or homemade shortcrust pastry
• 1 cup of golden syrup (such as Lyle’s Golden Syrup)
• Zest and juice of 1 lemon
• 1 cup of fresh breadcrumbs (from day-old bread)
• 1 tablespoon unsalted butter, melted
• Optional: clotted cream or vanilla ice cream, for serving

View this post on Instagram

A post shared by Hot Dinners (@hotdinners)

Instructions

1. Preheat your oven to 375°F (190°C). If using a pre-made pie crust, place it in a 9-inch pie dish and set aside. If making homemade shortcrust pastry, prepare the pastry according to the recipe instructions and line a 9-inch pie dish with it.
2. In a mixing bowl, combine the golden syrup, lemon zest, and lemon juice. Mix well until smooth and evenly combined.
3. In a separate bowl, toss the fresh breadcrumbs with the melted butter until well coated. Spread the buttered breadcrumbs evenly over the bottom of the prepared pie crust.
4. Pour the golden syrup mixture over the buttered breadcrumbs, ensuring that the breadcrumbs are fully covered. If desired, use strips of excess pie crust pastry to create a lattice pattern or decorative topping over the treacle filling.
5. Place the treacle tart in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and the filling is set. Remove the treacle tart from the oven and allow it to cool for at least 10-15 minutes before slicing. Serve slices of the treacle tart warm or at room temperature, accompanied by a dollop of clotted cream or a scoop of vanilla ice cream, if desired.

View this post on Instagram

A post shared by Ben Tish (@ben.tish)

The post Have You Made Treacle Tart Before? appeared first on foodisinthehouse.com.

Ingredients:

• 1 egg
• ½ cup butter
• ⅔ cup sugar
• 2 cups flour
• 2 mangoes
• 1 tablespoon sugar
• 1 lemon
• Cornstarch

Instructions:

1. Preheat your oven to 375 F.
2. To make your pie crust, beat your egg in a large bowl with softened, cubed butter and sugar. Add the flour and mix until the dough comes together into a crumbly mixture. Press the dough into the bottom and sides of a tart pan until it makes about a 1/4 inch crust. Prick the crust with a fork.
3. Remove the flesh from your mangoes in your preferred way and puree with a food processor. Add to a saucepan and cook over low heat, adding sugar, cornstarch, lemon juice, and lemon zest. Cook until reduced and thick.
4. Pour your filling onto the crust in your tart pan and bake for 30 to 40 minutes until the crust is golden brown and the filling is set. Cool and serve, topping with mango pieces, whipped cream, or your topping of choice.

The post How to Make a Mango Tart (With No Fuss) appeared first on foodisinthehouse.com.

Spread

Treat the paste as spread for desserts and simply spread lemon curd on your scones, pancakes, or waffles. If you’re a fan of fruity granola bars, try adding some tartness by dipping one end in some lemon curd.

Filling

A classic use of lemon curd is as tart or pie filling, but make sure you counteract it with fresh fruit. It’s also great in between vanilla cake layers or if you’re making sandwich cookies, it might add some zest to your dessert.

Treat

This might feel a bit bold since it’s so rich but sometimes the best thing to do with lemon curd is put your spoon in the jar and just eat it all up. For a slightly more formal serving, put a couple of spoons of curd in a fancy glass, top up with some whipped cream, and put berries on top with a sprinkle of custard sugar on top. Enjoy!

The post Three Sweet Ways To Enjoy Lemon Curd appeared first on foodisinthehouse.com.

Ingredients:

For the base:

• 1/4 cup + 1 tablespoon of melted butter
• 2 packets of Oreos
• 1 pinch of salt

For the filling:

• 1/4 cup of cream
• cup brown sugar
• 1/2 cup melted butter
• 1 cup crunchy peanut butter
• 1 teaspoon salt
• 1 can condensed milk

For the topping:

• 50 ml cream
• 1 pinch of salt
• 150 g milk chocolate chips
• 2 tablespoons smooth peanut butter
• cup of roughly chopped peanuts

Instructions:

• Set the oven to 320 F degrees.
• Blend the oreos and combine them with the butter and salt.
• Prepare a 9 inch pan with cooking spray or line it with cooking paper.
• Add the base mixture on the bottom of a pan and use pressure to really pack it.
• For the filling get a pan. Fill it with the butter and melt it.
• Include the brown sugar and when it starts boiling, pour in the condensed milk and cream.
• Take the pan away from the heat.
• Add the peanut butter and salt.
• Add the filling on top of the base.
• Bake it for 15 minutes at 320 F degrees.
• Wait for the peanut caramel tart to cool down for 30 minutes.
• For the topping, melt the cream, chocolate chips, peanut butter, and salt together in the microwave.
• Mix it and pour it on top of the filling. Add peanuts and leave the tart in the fridge for 90 to 120 minutes.

The post Peanut Caramel Tart is the Sweetest Pleasure appeared first on foodisinthehouse.com.

View this post on Instagram

A post shared by Adam Pagor (@season_adam)

Ingredients

• 1 9-inch pre-made pie crust or homemade shortcrust pastry
• 1 cup of golden syrup (such as Lyle’s Golden Syrup)
• Zest and juice of 1 lemon
• 1 cup of fresh breadcrumbs (from day-old bread)
• 1 tablespoon unsalted butter, melted
• Optional: clotted cream or vanilla ice cream, for serving

View this post on Instagram

A post shared by Hot Dinners (@hotdinners)

Instructions

1. Preheat your oven to 375°F (190°C). If using a pre-made pie crust, place it in a 9-inch pie dish and set aside. If making homemade shortcrust pastry, prepare the pastry according to the recipe instructions and line a 9-inch pie dish with it.
2. In a mixing bowl, combine the golden syrup, lemon zest, and lemon juice. Mix well until smooth and evenly combined.
3. In a separate bowl, toss the fresh breadcrumbs with the melted butter until well coated. Spread the buttered breadcrumbs evenly over the bottom of the prepared pie crust.
4. Pour the golden syrup mixture over the buttered breadcrumbs, ensuring that the breadcrumbs are fully covered. If desired, use strips of excess pie crust pastry to create a lattice pattern or decorative topping over the treacle filling.
5. Place the treacle tart in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and the filling is set. Remove the treacle tart from the oven and allow it to cool for at least 10-15 minutes before slicing. Serve slices of the treacle tart warm or at room temperature, accompanied by a dollop of clotted cream or a scoop of vanilla ice cream, if desired.

View this post on Instagram

A post shared by Ben Tish (@ben.tish)

The post Have You Made Treacle Tart Before? appeared first on foodisinthehouse.com.

Ingredients:

• 1 egg
• ½ cup butter
• ⅔ cup sugar
• 2 cups flour
• 2 mangoes
• 1 tablespoon sugar
• 1 lemon
• Cornstarch

Instructions:

1. Preheat your oven to 375 F.
2. To make your pie crust, beat your egg in a large bowl with softened, cubed butter and sugar. Add the flour and mix until the dough comes together into a crumbly mixture. Press the dough into the bottom and sides of a tart pan until it makes about a 1/4 inch crust. Prick the crust with a fork.
3. Remove the flesh from your mangoes in your preferred way and puree with a food processor. Add to a saucepan and cook over low heat, adding sugar, cornstarch, lemon juice, and lemon zest. Cook until reduced and thick.
4. Pour your filling onto the crust in your tart pan and bake for 30 to 40 minutes until the crust is golden brown and the filling is set. Cool and serve, topping with mango pieces, whipped cream, or your topping of choice.

The post How to Make a Mango Tart (With No Fuss) appeared first on foodisinthehouse.com.

Spread

Treat the paste as spread for desserts and simply spread lemon curd on your scones, pancakes, or waffles. If you’re a fan of fruity granola bars, try adding some tartness by dipping one end in some lemon curd.

Filling

A classic use of lemon curd is as tart or pie filling, but make sure you counteract it with fresh fruit. It’s also great in between vanilla cake layers or if you’re making sandwich cookies, it might add some zest to your dessert.

Treat

This might feel a bit bold since it’s so rich but sometimes the best thing to do with lemon curd is put your spoon in the jar and just eat it all up. For a slightly more formal serving, put a couple of spoons of curd in a fancy glass, top up with some whipped cream, and put berries on top with a sprinkle of custard sugar on top. Enjoy!

The post Three Sweet Ways To Enjoy Lemon Curd appeared first on foodisinthehouse.com.

Ingredients:

For the base:

• 1/4 cup + 1 tablespoon of melted butter
• 2 packets of Oreos
• 1 pinch of salt

For the filling:

• 1/4 cup of cream
• cup brown sugar
• 1/2 cup melted butter
• 1 cup crunchy peanut butter
• 1 teaspoon salt
• 1 can condensed milk

For the topping:

• 50 ml cream
• 1 pinch of salt
• 150 g milk chocolate chips
• 2 tablespoons smooth peanut butter
• cup of roughly chopped peanuts

Instructions:

• Set the oven to 320 F degrees.
• Blend the oreos and combine them with the butter and salt.
• Prepare a 9 inch pan with cooking spray or line it with cooking paper.
• Add the base mixture on the bottom of a pan and use pressure to really pack it.
• For the filling get a pan. Fill it with the butter and melt it.
• Include the brown sugar and when it starts boiling, pour in the condensed milk and cream.
• Take the pan away from the heat.
• Add the peanut butter and salt.
• Add the filling on top of the base.
• Bake it for 15 minutes at 320 F degrees.
• Wait for the peanut caramel tart to cool down for 30 minutes.
• For the topping, melt the cream, chocolate chips, peanut butter, and salt together in the microwave.
• Mix it and pour it on top of the filling. Add peanuts and leave the tart in the fridge for 90 to 120 minutes.

The post Peanut Caramel Tart is the Sweetest Pleasure appeared first on foodisinthehouse.com.