12 hours until Harry Potter!
Posted by EmilyThursday July 14, 2011
Unless you’ve been living under a rock for the past week or so, you know that the final installment of the Harry Potter films, Harry Potter and the Deathly Hallows: Part II, hits theaters tonight at midnight. I’ve seen some amazing desserts and drinks themed for this occasion, namely:
Butterbeer Cupcakes via Squirrel Bakes
Cauldron Cakes via The Pastry Affair
Golden Snitch Butterbeer Cake Pops via amyBITES
Honeydukes Cupcakes via Bakingdom
Butterbeer Cocktail via YumSugar
Yum Wand 3000 via The Celeb Foodie
Chocolate Frogs via Ezra Pound Cake
… and best of all, the Neville Longbottom Cocktail from Backyard Bartender.
But one classic Harry Potter treat that seems to be missing is the Treacle Tart. And this is Harry’s favorite dessert so we can’t leave it out! Luckily, Brian Yarvin’s upcoming The Ploughman’s Lunch and the Miser’s Feast has a recipe for this sticky, gooey treat. I really think this little piece of deliciousness is going to be what saves me from feeling complete misery tomorrow when that final movie ends…!
Makes 1 (9-inch) tart, to serve 6
2 cups cake flour, plus more if needed
2 tablespoons sugar
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into small pieces
1/2 cup water, plus more if needed
2 cups golden syrup (preferable) or light Karo syrup
2 cups unflavored bread crumbs
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon grated fresh ginger
1/4 teaspoon ground cloves
1. Combine the flour with the sugar and 1/4 teaspoon of the salt in a large bowl. Add the butter, and pinch with your fingers to blend with the flour mixture until you have something that looks like large bread crumbs.
2. Mix in the water and work the mixture with your hands until a smooth dough forms. If the dough is dry and cracking, add more water, 1 tablespoon at a time, until it becomes smooth. If the dough is too sticky, add flour, 1 tablespoon at a time, until you have a smooth dough.
3. Turn the dough out onto a floured work surface and knead it just long enough to eliminate lumps. Wrap the dough in plastic wrap and set it aside to rest for at least 30 minutes. Meanwhile, preheat the oven to 375˚F.
4. Combine the golden syrup, the remaining 1/4 teaspoon of salt, the bread crumbs, lemon zest and juice, ginger, and cloves in a large bowl. Set aside.
5. Roll out the dough into a large disk about 1/2 inch thick. Place it in a 9-inch pie or tart pan. Use your fingers to press the dough into the curves of the pan, and then trim the edges. Give the syrup mixture one last stir, and then spoon into the pan. Bake the tart until the filling sets, about 40 minutes. Let cool for at least 10 minutes, and serve.