”7 Camp Supplies
Sugary sweet breadcrumbs stick to whatever it touches.”
I started playing Baldur’s Gate 3 fairly recently and enjoy the game immensely, although I do have to admit I’ve spent a lot of time just in Part 1 of the story. I love the amount of small interactions you can have in the game, especially the interactions with small animals around the world like squirrels and rats, and the impact that they can make in the game. Camp supplies are some of the more useful items in the game as you need them for long rests and I’ve been on a mission to collect some of every type of food item related to the camp supplies.
This treacle tart is one of those camp supplies that I found at a vendor. Treacle tarts are a traditional British dessert and the main components of the filling are golden syrup and breadcrumbs. This tart can be seen in other various forms of popular media, like in Harry Potter, a lot of the times without the top lattice that they included in the Baldur’s Gate 3 treacle tart. I was able to find golden syrup in the European aisle at my local supermarket so I felt the need to make this recipe. If you aren’t able to find golden syrup at a store local to you, it is available online or you could make the syrup using one of the recipes available online. I baked the top crust separately and carefully added it to the top of the baked tart so that it didn’t sink into the tart filling.
Treacle Tart
Ingredients
For the shell and lattice
- 2 ½ c all purpose flour
- ¼ tsp salt
- 8 tbsp unsalted butter
- 3 tbsp coconut oil can use butter instead
- ¼ c cold water
Tart filling
- 1 ¼ c golden syrup, scant (450 g)
- 2 tbsp lemon juice
- 2 tbsp unsalted butter
- ⅔ c breadcrumbs
- 3 tbsp heavy cream
- 1 egg
Instructions
For the tart shell and lattice
- In a bowl. combine the flour and salt. Cut butter and coconut oil into flour until pea sized.
- Slowly add in cold water mixing until just combined.
- Form dough into a disc, cover with plastic wrap and refrigerate for 15 minutes.
- Preheat oven to 375℉ while forming tart shell.
- Split dough in half and roll half of dough into a circle about ¼-inch thickness. Cut 8 strips that are about ⅓-inch wide.
- Weave the 8 strips into an open weave shape and trim to size of the tart pan. Bake on a cookie sheet for 15-20 minutes or until browned.
- Roll the second half of the dough into a large circle until about ¼-inch thick. Press dough into a 9-inch tart pan ensuring that dough covers the side of the pan. Trim excess dough.
- Place parchment paper on inside of tart pan and fill with pie weights. Bake for 10-15 minutes until starting to turn light brown. Prepare tart filling while blind baking crust.
- Remove tart shell from oven once crust is lightly browned. Remove parchment paper and pie weights from tart shell.
- Prepare filling while blind baking the shell.
For the filling and tart
- In a small pot over medium heat, combine the golden syrup and lemon juice.
- Heat syrup and lemon juice until just coming to a simmer. Remove from heat and add the butter.
- Add breadcrumbs to the mixture and mix until completely combined. Allow to cool for a couple of minutes.
- Beat together the heavy cream and egg. Add to the breadcrumb/syrup mixture mixing until completely combined.
- Add the filling mixture to the blind baked shell and bake for an additional 20-25 minutes until filling is a golden brown and set. Remove from oven.
- Carefully move the baked lattice on to the top of the tart. Allow to cool before serving.