I show you my amazing treacle tart – a stunningly tasty, simple, and quick gluten-free dessert. Join us as we share frugal recipes, days out, home renovations, and insights into our life in France. Don’t miss this delicious treat!
Delicious Gluten-free Treacle Tart on a Budget – Indulge in a Frugal Pudding Dessert with Golden Syrup
This is the description of a YouTube video showcasing an amazing treacle tart recipe. The dessert is not only stunningly tasty, but also gluten-free, making it a perfect choice for anyone with dietary restrictions. The video features Frugal Queen in France, a British couple living on a budget in the Brittany region. They share frugal recipes, day trips, home renovations, and their day-to-day experiences in France.
The video is shot using an iPhone and edited on a Mac mini using iMovie software. The music used in the video is sourced from YouTube’s Copyright Free Epidemic Sound and Audionautix, which is licensed under a Creative Commons Attribution 4.0 license. Some sound effects are also obtained from Zapsplat.com and the YouTube Audio Library.
Overall, this video provides valuable insights into the couple’s life in France and offers helpful hints, tips, and advice to viewers. It is an engaging and informative resource for those interested in frugal living, cooking, and exploring France on a budget.
Transcript: How to Make Gluten Free Treacle Tart – A Delicious and Budget-Friendly Pudding Dessert with Golden Syrup
hello everybody and welcome back to another video and if you’re here for the very first time it’s lovely to meet you I’m Jane my husband Mike is behind the camera We’re British early retirees we’ve got no debt and we’ve paid off the mortgage and we live here in Britany in North France and we live a Thrifty.
Approval and moneysaving life and every Friday I bring you something food related and today I’ve cooked something for you with this lovely ingredients this is golden syrup and I’m about to make you a tree called tart and you’ll say Jane well why isn’t it called golden syrup tart I have no idea in the UK we just call it tree cool tart now I’m sure.
You can get this all over the world and if you can’t in the search bar on YouTube if you type in there how to make golden syrup it’s really easy to make so we’re going to make Trio T it is so simple so cheap to make it’s our proper oldfashioned cheap British dessert enjoy the.
Video let’s talk about the ingredients to make a treeo tart well to start with it’s not Treo it’s golden syrup um you can buy this in many places I’m not going to say you can’t buy it in certain places because somebody would probably tell me I think you can so it’s made from Golden syrup if you absolutely cannot find it if you just in the search.
Bar of YouTube put golden syrup recipe it’ll take you to numerous people making it showing you how to make it so it’s golden syrup it’s bread I’ve got some crusts left over and some bread it can be white bread it could be like this as sort of a whole meal bread I’ve got my glutenfree bread and this is going to go in the food processor do not.
Try and use glutenfree bread crumbs we’re going to have zests of lemon I might use two I might because I’ve got three might use it all up might not and I add in and this is absolutely optional a teaspoon of Ginger which certainly gives this this little dessert a kick it gives it a kick but that’s the filling that’s all that goes in it and that is.
Optional so use your bread if you kept your crust that’s great and the filling is really simple you use half the weight of bread to Golden syrup so that’s simple so if the bread you’ve got left you know if you’ve got 200 g of bread you’ll use 400 G of golden syrup it’s that simple it’s so easy to.
Remember and when it comes to making pastry if you were making this and it was just regular flour you would use half fat to flour that’s it that’s pastry so if you had 200 g of flour you’d have 100 G of butter that’s it but if you going to make it with gluten-free flour you’re going to need a spoon of zanam gum and you’re going to need an.
Egg and a few drops of icy cold water and that’s it now to make pastry you take your your your fat and the best one is obviously butter you can use lard you can use vegetable version of butter you’ll want this from the fridge and you want it cut into small cubes and it’ll go into your flour and you’ll rub it in with your fingers um I don’t do that I.
Use a food processor to do it I make all of my pastry in the food processor but that’s it that’s all you have to remember with pastry half fat to flour all you have to remember with the filling is weigh your bread and think about how big your dish is going to be the bigger the dish the more filling it needs lemon zest golden syrup.
Maybe a spoon or I’ll probably do half a spoon of Ginger cuz otherwise it can be a bit spicy and and any bread if you making this and it wasn’t glutenfree you would just use regular bread and again I’m going to turned this into breadcrumbs in the food processor I’ve got quite a large baking tin and make this quite large so that’s the.
ingredients in my food processor I have got 300 G of just regular gluten-free flour and 150 gram of just butter I’ve got one teaspoon of zanam gum and a tiny sprinkle of salt I don’t add sugar to this because if I have any leftover pastry it just gets all bunged in a bag in the freezer and all leftovers can be.
Used for anything sweet or Sav so I’m going to whiz this up in the food processor and then add in the egg whiz it up again it’ll form a lump and it’s pastry and I’ll put it in the fridge for 30 minutes to chill here is my finished pastry quite a lump of it and you can see with gluten-free pastry I’m going to break this in half.
How the structure of it just doesn’t hold together and how you you’re really going to need to chill gluten-free pastry so it just doesn’t completely fall apart when you’re rolling it out so that’s going to go in the fridge now for 30 minutes I’m going to make my filling.
Here is the size of my baking tin and there’s the amount of bread I’ve got and I’ve weighed the bread and I have got just under 250 g of bread so I will need 500 G of golden syrup and I’m going to use the zest and the juice of two lemons cuz they’re only small and a teaspoon of ginger and that’s it so I’m going to make my.
filling p I’m going to roll out my gluten-free pastry between two pieces of gas prooof paper I will then place it into my baking.
Tin put a greaseproof paper back once I trimmed it and put my other baking tin on top I don’t have any baking beans and I don’t like to use rice or anything in it and then I will blind bake this I do the blind baking pretty much by I it’s going to go in at 180° centigrade and I put it in until it’s cooked I’ll check it after 20.
Minutes if it’s done it’s cool if it’s not I’ll leave it in for a few more minutes my electric oven that I use for baking does run a bit hotter than I think the genuine temperature is and I think any oven that you’ve got you know it’s not perfect the temperature is not going to be perfect so 20 minutes check it if.
It needs any more cooking put it in for another five check it again and five so I’m going to roll out my pastry here is my pastry it’s been in for 15 minutes I’m now going to put it back in the oven still at 180 for uh about 5.
Minutes and I’ll keep it checked my oven’s got a glass door so I’ll literally stand there looking at it and if it starts to catch in any way I’ll make sure that I take it out of the oven and don’t worry if it cracks cuz that’s what gluten-free pastry does and it breaks um it’ll be all right and something I forgot to add.
To this you can add egg to the filling and I am going to today cuz I really want to make sure that it sets and if I’ve got too much to fit in the pie in I will just cook it in a little dish if that makes sense I and I’ll show it to you so the pastry is now going back in the oven so the pastry is as cooked as much.
As I want it to be it’s very delicate gluten-free pastry and it can I’ll just take that bit off it can very easily fall apart so this is going to go in the oven I’m going to put it back in the oven at 180 180° centigrade for 20 minutes and then I will check it again hello there with a quick note from.
The cook it’s been a it’s been ages ages since I’ve made treal tart I’ve put it in the oven so the pastry case is cooked I’ve put it in there at 160 and it’s going to go in for 30 minutes I’ll then turn it down um maybe to about 140 120 for a further 30 minutes after that so it’s it’s a a slow cook to set the filling so cook eror but I’ve amended.
it here is my trickle tart out of the oven in the end this had 45 minutes at60 so the pastry was cooked at 180 for about 20 minutes 15 minutes with the tin in it and then another 5 minutes with it out of it I then poured the filling in I cooked it for 30 minutes I turned the.
Oven down again to 140 and I’m going to show you my hands are clean I’ve just been washing up it’s now completely set it’s a bit warm yet to get out of the tin I’ll leave it for a few more minutes because we’re going to have this warm not cold but it is equally absolutely delicious cold and you just cut yourself a slice of it and have it with a cup of.
Tea at any time of the day and this will serve about 12 portions and here it is all finished it is the simplest cheapest T to make leftover bread golden syrup is very reasonably priced we’ve got it with ice cream which is on offer at the moment at our Supermarket with some vanilla ice cream you could also have this with some.
Custard or some thick cream or if you’re in the UK and you get hold of it or you can get hold of it wherever you live clotted cream it is best with clotted cream but there it is treco tart with a serving of ice cream on the side what a wonderful way to use up old bread.
You can make that with gluten in it in a regular pastry with regular bread and regular gold dessert and all of that or you can make it as I did without the gluten it is it’s delicious either way really anyway thanks for watching thank you to everyone who hits the like button thanks for all of your comments do you make Tree CO Tarts there’s a question.
For you thanks to everyone who leaves a comment we read every single one of them and massive thanks to everyone who lets one or two of the adverts roll because that’s how we YouTubers make a living thank you so much we’ll see you again soon bye for now.
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