IPA treacle tart

• plain flour↗250g g

  plus extra for dusting

• unsalted butter↗125g g

  chilled and chopped

• icing sugar↗75g g
• egg yolks↗2
• golden syrup↗700g g
• honey↗50g g
• breadcrumbs↗250g g
• grapefruit↗½

  zest only

• red IPA↗100ml ml

  (we used Siren Liquid Mistress)

• medium eggs↗3
• honeycomb↗

  broken into shards (optional)

Step-by-step instructions

1. 1

   To make the pastry, put the flour and butter in a bowl and rub together with your fingertips until it resembles breadcrumbs. Mix in the icing sugar followed by the yolks. If the pastry feels too dry, add 2 tbsp water. Shape into a ball, flatten it out into a disc, wrap it in cling film, then chill for 30 mins.

2. 2

   Roll out the pastry on a lightly floured surface until big enough to line a 23cm fluted tart tin, about 3cm deep. Line the tin with the pastry, allowing the edges to overhang. Chill for another 30 mins.

3. 3

   Heat oven to 200C/180C fan/gas 6. Line the tart with baking parchment and baking beans. Bake blind for 20 mins. Remove the beans and parchment and bake for 10-15 mins more until the pastry is golden and crisp.

4. 4

   While the pastry is cooking, mix the golden syrup, honey, breadcrumbs, grapefruit zest, beer and eggs together in a large jug or bowl.

5. 5

   Lower oven to 160C/140C fan/gas 3. Use a small serrated knife to trim the pastry edges, then fill with the treacle mixture. Bake for 55 mins-1 hr until golden. Scatter over the honeycomb shards before serving, if you like.