Treacle Tart
This Treacle Tart recipe is one of those very classic British treats that will make the eyes of locals light up with it's breadcrumb and gooey filling and nice flaky pastry. Definitely serve this with a hefty dollop of tart Greek yogurt to offset the sweetness of a slice of this.
Servings 10
Calories 324kcal
Ingredients
Pastry
- 240 grams / 1 ½ cups plain flour
- 85 grams / 3 ounces butter cubed and chilled
- ½ teaspoon sea or kosher salt
- 80 milliliters / ⅓ cup ice water
Filling
- 454 grams / 1 cup golden syrup
- 30 grams / 2 tablespoons butter
- 32 grams / 6 tablespoons bread crumbs
- 18 grams / 3 tablespoons pouring cream
- 45 grams / 1 medium egg room temperature and lightly beaten
- ¼ teaspoon sea or kosher salt
- 8 grams / 1 ½ tablespoons lemon zest finely chopped
Instructions
Pastry
- Place the flour, butter and salt into a bowl and combine with a pastry cutter or knife until the mixture resembles rough breadcrumbs with pea sized butter pieces strewn throughout the flour mix.
- Add in the ice water and stir together until a dough is formed.
- Turn out onto a work surface and shape into a disk, wrap and refrigerate for 30 minutes.
- Remove the dough from the fridge and roll out to fit into a fluted tart dish.
- Press firmly into the edges and trim the excess edges off from the edge of your dish.
- Pierce the pastry with a fork all over, cover and refrigerate for 30 minutes.
- Preheat the oven to 190°C/375F.
- Cover the pastry with greaseproof paper and fill with baking beans and place in the oven to bake for 20 minutes.
- Remove from the oven and remove the baking beans returning to the oven until lightly golden, approximately 10 minutes.
- Remove and set aside to cool.
Filling
- Meanwhile, place the golden syrup into a pot and heat on medium until it softens and is easy to stir.
- Remove from the heat and add in the butter, bread crumbs, cream, egg and zest and stir to combine. Set aside to cool.
- Bake until the filling is just set, approximately 30 minutes.
- Remove and allow to cool.
- Slice and serve with a solid dollop of Greek yogurt.
- Enjoy!
Video
Notes
- Breadcrumbs: They help to give a nice crust to the top of our tart and gooey filling in the center.
- Heavy cream: Giving a richness to our tart, this works alongside the butter to give a creamy texture.
- Lemon zest: The most essential ingredient in that filling with the oil in the zest and slight tartness helping give depth to our tart.
- Use store bought pastry: You can use either a homemade or store-bought pastry crust for your Treacle Tart. Just make sure to follow the instructions in our recipe for the best results.
- Tart dish: A fluted tart dish makes for the traditional tart and is easy to work with. The size of the tart used here is 21.5 centimeters or 8.5 inches, a medium size.
- Can be made ahead: Treacle Tart can be made in advance and stored in an airtight container at room temperature for up to 2-3 days. You can also store it in the refrigerator for a slightly longer shelf life.
- You can freeze it: For up to 3 months, simply ensure it’s cooled fully. Make sure to wrap it tightly or place it in an airtight container before freezing. Thaw it in the refrigerator overnight before serving.
Nutrition
Calories: 324kcal