Rum & coconut treacle tart

• bought shortcrust pastry↗200g g
• black treacle↗85g g
• golden syrup↗175g g
• and juice of 1 limefinely grated zest
• dark rum↗4 tbsp tbsp
• fresh brown breadcrumbs↗50g g
• sweetened, tenderised coconut85g g
• dark rum↗3 tbsp tbsp
• carton double cream↗284ml ml
• icing sugar↗3 tbsp tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 190C/gas 5/fan 170C. Roll the pastry out to a 5 mm thickness (as thin as you can for a delicate crust). Use to line a 23cm shallow loosebottomed flan tin and leave the pastry hanging over the sides. Prick the base and chill or freeze for at least 30 minutes.

2. 2

   In a large bowl, mix the treacle with the golden syrup, lime zest and juice, and rum. Stir in the breadcrumbs and coconut. Put the flan tin on a baking sheet. Spread the syrupy filling over the pastry base. Bake for 15 minutes, then turn the oven down to 160C/gas 3/fan 140C (to stop the mixture bubbling over) and bake for another 15 minutes, until the filling is just set and the pastry starting to brown at the edges.

3. 3

   Meanwhile, whisk the rum, cream and icing sugar together until the mixture stands in soft peaks and the whisk leaves a trail. Transfer to a bowl, cover and chill until needed. Cool the tart slightly before trimming the pastry edges with a sharp knife. Serve warm with the rum cream.