Treacle Tart Recipe.

It’s been a while since I’ve posted a recipe on here and I’ve decided today to share with you all one of my all-time favourites. The British classic; Treacle Tart. Not only is this one of my favourites it also happens to be Harry Potter’s too so if you’re a major Hazza P fan and want to imagine yourself eating supper in the Great Hall why not start off with

I wish I was the type of person that didn’t have a huge sweet tooth, the type of person that doesn’t go out for a meal and feel a bit short changed if we don’t have dessert too, or the type of person that didn’t have a little sweet, sugary devil sat on my shoulder telling whispering in my ear to have another slice of cake, defo get yourself a bag of pick ‘n’ mix and a hot chocolate whilst you’re there babe.

Given the name, you might have figured that treacle tart isn’t exactly the healthiest of options as it’s quite a rich, sweet treat but it’s so delicious even a tiny, little slither will give you a sugar fix. It’s super easy to make and even easier to dollop with a blob of cream and enjoy.

A Treacle Tart consists of sweet shortcrust pastry and then filled with a delicious, sticky filling of treacle/golden syrup, breadcrumbs and lemon juice or zest. For those of your that are gluten intolerant either use gluten free flour in the pastry mixture or buy premade gluten free pastry sheets or premade gluten free tart cases. Similarly for those that are gluten intolerant you could substitute the breadcrumbs in the tart filling with a gluten free bread alternative or even use ground almonds to give it the same texture adn consistency with an interesting nutty twist on the original.

treacle tart picture

To make the pastry you will need:

250g plain flour

140g cold unsalted butter cut into cubes

A pinch of salt

2-3 tablespoons of icing sugar (confectioners sugar)

2 medium egg yolks

2-3 tablespoons of cold water

Instructions:

  1. Using either a food processor or your fingertips combine the flour and salt with the cubes of butter and blitz or rub together until it’s reached the consistency of fine sand.
  2.  Add in the icing sugar to sweeten the pastry and then the egg yolks and 2 tbsp of water.
  3. Mix together well (preferably with a metal knife) if the pasty is having trouble forming into a ball and seems a bit too flaky add in the extra tbsp of water to help it all bind together.
  4. Once it’s formed a ball shape, wrap it up and place it into the fridge and leave it to chill for 30 minutes.
  5. In this time, I think it’s a great opportunity for those that like to get ahead of the game, to be a bit more organised. Preheat your oven to 200c/180c fan/ gas mark 6. Tidy and clean up if you’re feeling extra good too.

To make the tart filling you’ll need:

400g golden syrup (told you it wasn’t healthy but it sure is good)

2 medium eggs

100g breadcrumbs (primarily a lot of people use white bread and cut off the crusts but i’ve found that different types of breads and keeping the crusts give a richer, chewier texture. So if that floats your goat and you don’t want the excess food waste then keep them crusts on!)

Zest/and or juice of a lemon

*Optional* You could add things like slices of stem ginger, powdered ginger, fruits like slices of apple, pear, grapefruit etc. I added some ginger because I really like those warm spicy flavours.

6. Now at this point hopefully you’ll have a clean and tidy workspace and your pastry will have been chilled for an adequate amount of time. Next, take your pastry and roll it out to a half inch thickness and line a fluted pastry tin and refrigerate again for another 30 minutes.

7. Once it’s chilled again for a second time line the pastry with baking parchment and baking beans and pop it in the oven for 15 minutes. Then take it out, remove the parchment and the baking beans and bake it again for another 10-12 minutes until the pastry is a perfectly golden brown colour.

8. Once you’ve taken it out of the oven, leave it to cool before trimming the pastry edges to neaten them.

9. Lower the oven temperature down to 180c/160c fan/gas mark 4.

10. In a bowl mix together the golden syrup, eggs, breadcrumbs, lemon juice and zest and ginger til nicely combined.

11. Pour mixture into the pastry case and place into the oven to cook for about 30-45 minutes or until the filling has set.

12. Serve with clotted cream or vanilla ice cream and enjoy.

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