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Treacle Tart


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Treacle Tart using Leftover Hot Cross Buns

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  • Mix Murbella and butter on slow to form breadcrumbs (4-5 mins) 

  • Add egg and mix until dough forms (1-2 mins) 

  • Roll out pastry and line 20 cm tin, trimming the edges 

  • Prick pastry and refrigerate while filling is being made 

  • Blend hot cross buns in a food processor to form breadcrumbs 

  • Heat golden syrup to a thin consistency 

  • Add the hot cross bun breadcrumbs along with the rest of the ingredients until combined. 

  • Fill pastry with filling and bake at 190⁰C (375⁰F) for 30 minutes 

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