Treacle Tart Roulade
Briony created this dish for Great British Bake Off ™ Season 9. This innovative roulade transforms her husband's favorite childhood dessert - traditional British treacle tart - into an elegant meringue roll with pecan nuts. Paul Hollywood praised certainly tastes like treacle tart and you've ticked every box on your flavors, confirming Briony's flavor vision succeeded. He noted you do get the pecan, it sits on your tongue and then just melts away - perfect meringue technique creating light, melting texture. However, Paul critiqued the meringue's slightly too thick and you lost the spiral, plus there was a little bit of seepage from the filling. This enhanced version addresses these technical issues through proper even 1/2-inch meringue thickness, careful rolling for visible spiral, and cream added to stabilize filling and prevent seepage while maintaining the authentic treacle tart taste that made Paul confirm this British classic was perfectly executed in innovative format.
- Time: 65 min
Source: Relaxed Recipes
Ingredients
- PREPARE THE PAN
- Preheat oven to 350°F . Line 10x15-inch jelly roll pan with parchment paper, ext
- MAKE THE PECAN MERINGUE
- In large clean, grease-free bowl, beat room temperature egg whites with pinch of
- Gradually add superfine sugar 1 tablespoon at a time, beating well after each ad
- Beat in white wine vinegar and vanilla extract just until incorporated. Vinegar
- Gently fold in finely chopped or ground pecans using large rubber spatula until
- BAKE THE MERINGUE
- Spread meringue evenly into prepared pan using offset spatula, working to create
- Bake 18-20 minutes until meringue is very lightly golden and springs back gently
- While meringue bakes, lay out large clean kitchen towel on work surface. Dust en
- MAKE THE TREACLE TART FILLING
- In medium saucepan, gently warm golden syrup over low heat just until fluid and
- Remove from heat immediately. Stir in fresh white breadcrumbs, lemon zest, fresh
- Stir in heavy cream thoroughly. Important addition: Cream helps stabilize fillin
- Let filling cool to room temperature, stirring occasionally to prevent skin form
- MAKE THE WHIPPED CREAM
- In chilled bowl, whip cold heavy cream with powdered sugar and vanilla extract u
- ROLL THE ROULADE
- As soon as meringue comes out of oven while still hot, work quickly. Carefully i
- Gently peel off parchment paper from back of meringue. If paper sticks, use smal
- Starting from one short end , immediately roll hot meringue up tightly in towel,
- Let rolled meringue cool completely while wrapped in towel, seam-side down, abou
- Carefully unroll cooled meringue on towel, unrolling gently but completely flat.
- Spread whipped cream evenly over entire meringue surface using offset spatula, l
- Carefully spread room temperature treacle tart filling over whipped cream layer
- Using towel to help lift and guide, roll meringue tightly from short end, workin
- Transfer completed rolled roulade seam-side down to long serving platter or boar
- TO SERVE
- Just before serving, dust entire roulade generously with powdered sugar using fi
- If desired, sprinkle line of extra chopped pecans along top length of roulade fo
- Slice roulade with sharp serrated knife using gentle sawing motion, wiping blade
- Serve chilled. Pairs beautifully with extra whipped cream, traditional British c
- UNDERSTANDING TREACLE TART
- Traditional British treacle tart uses golden syrup - not black treacle - combine
- CHEF'S NOTES
- Paul Hollywood's praise preserved: Certainly tastes like treacle tart and you've
- Pecan meringue success celebrated: You do get the pecan, it sits on your tongue
- Technical issues addressed from Paul's critique: The meringue's slightly too thi
- Briony's inspiration honored: Created specifically for her husband whose favorit