Put flour on the working surface and add butter cubes.
220 g flour, 115 g cold butter
Press butter into the flour.*
Add sugar to the floury mixture.
2 tsp sugar
Start kneading the dough starts to come together,
Add water.
2 tsp water
Knead the tart dough. It should stick together and don't fall apart. Add more water just by little if it falls apart, or a teaspoon of flour, if it is too sticky.
Make a disc, cover with plastic wrap and leave in the fridge for 30 minutes.
Roll the dough about 3 mm / ⅛ inch thick.
With the help of rolling pin, transfer to the tart pan.
Press the dough to the bottom and sides of the tart pan and cut the edges.
Using the fork, prick the holes in the bottom of the tart.
Put the baking paper with baking beans and bake 10 minutes in the oven, preheated to 400 F / 200 C.
Remove the beans from the shell.
Fillling for the treacle tart
Slightly heat the syrup in the pan. Add in breadcrumbs.
450 g golden syrup, 100 g breadcrumbs
Whisk together.
Mix in ginger powder.
1/2 tsp ginger powder
Whisk in milk.
3 tbsp milk
Slowly whisk in beaten egg.
1 egg
Whisk the filling, adding lemon juice, if using. Let it sit 5 minutes.
1 tbsp lemon juice
Pour the filling in the tart shell.
Bake the tart for 40 minutes.
Decoration
Re-roll the scraps of the dough.
Use the knife and template to cut Harry Potter letters, stars and a snitch.**
Carefully transfer the symbols and letters to the non-stick baking tray. Bake symbols 10 minutes in the oven, preheated to 350 F / 180 C.
Let it cool before adding decoration and serving.
Notes
*You can use the kitchen mixer, but I usually use my hands to knead the dough.** You can also cut the strips to make the lattice topping. Alternatively you can discard the scraps and leave it without topping.