Fancy baking up a classic treat that is sure to score you some brownie, or should I say treacle points? Treacle tart is the perfect tea time treat so try my easy-to-follow recipe below, believe me, it’s worth every single calorie!
- 225g plain flour, plus extra for dusting
- 65g icing sugar
- 140g unsalted butter, cubed
- 1 large eggs, beaten
- Splash milk – may not be needed
- 175g white breadcrumbs (see tip)
- 725g golden syrup
- Finely grated zest of 1 unwaxed lemon, plus 1½ tbsp lemon juice
- 2 medium eggs, lightly beaten
- 3 tbsp double cream
- Pre-heat the oven to 180°
- Make the pastry as per my Sweet Shortcrust Pastry recipe here, wrap the dough in Clingfilm and put in the fridge to chill for at least 20 minutes.
- Roll out your pastry nice and thin on a floured surface and line your tart tin, being sure to push the dough into any flutes/corners.
- Blind bake your case for 15/20 minutes until it is firm and golden brown. Set aside to cool in the tin – see how to blind bake here.
Make the filling
- Change the oven temperature to 170°
- Weigh out your bread and whiz it in a processor to make the breadcrumbs and put them to one side.
Tip: If you don’t have any bread that is stale enough put what bread you do have in oven to dry out for 10 minutes before whizzing.
- In a new bowl mix together the eggs, double cream, lemon zest & juice and the golden syrup.
Tip: Warm the syrup up before step 3 to make it easier to combine with the other ingredients. To do this submerge the tins in hot water for a few minutes.
- Pour the runny mixture over the breadcrumbs and combine. Leave for 5 minutes so the bread can soak up the liquid a little.
- Fill the tart case with the syrup mixture and bake for 45-50 minutes. The tart will firm up as it cools so don’t worry if it looks slightly soft!
- Allow to cool completely before removing the tart from the tin and cutting
Tip: Serve the tart warm with vanilla ice-cream or pouring cream ( just to add a few more calories) for the ultimate dessert!