Double Rye Treacle Tart - Food&_ | Food, Stories, Recipes, Photography & Illustration
Born and raised in Germany, I moved to Brighton to attend boarding school when I was 16. I later moved to London for university, law school and,
Ingredients
- 75g all purpose flour
- 50g rye flour
- A generous pinch of salt
- Seeds of 2 cardamom pods, finely ground
- 75g cold butter, diced
- 1 egg yolk
- 1-2 teaspoons water
- 75g rye bread, chopped finely
- 150g honey
- A generous pinch of sea salt
- 200g full-fat cream cheese
- Juice and zest of 1/2 lemon
- A pinch of salt
- Optional: 1 tsp honey
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