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Rum & coconut treacle tart
- 200g bought shortcrust pastry
- 85g black treacle
- 175g golden syrup
- finely grated zest and juice of 1 lime
- 4 tbsp dark rum
- 50g fresh brown breadcrumbs
- 85g sweetened, tenderised coconut
- 3 tbsp dark rum
- 284ml carton double cream
- 3 tbsp icing sugar
Directions:View on BBC Good Food
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