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Rum & coconut treacle tart


Rum & coconut treacle tart Recipe

Ingredients:
  • 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:
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Rank

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