If you’ve never had Treacle Tart before… where have you been? It’s a glorious dessert that is a British classic, ultra simple to make and is also Harry Potter’s favourite dessert! (Read the books, it’s in there in black and white) It’s also super simple to make and requires very few ingredients. What else could make old, stale bread taste so amazing!? It’s great on it’s own, but is on the next level when enjoyed slightly warm with ice cream.
Treacle Tart
Print RecipeIngredients
- 150g Breadcrumbs (from a stale loaf is preferable)
- 400g Golden Syrup
- 50g Treacle
- 50ml Double Cream
- 2 x Eggs
- Zest of a Lemon
- 500g Shortcrust Pastry
- You'll also need:
- 1 x 10" Tart Tin
Instructions
Preheat oven to 200°C/390°F/Gas Mark 6.
Firstly, dust a work surface and roll out your your shortcrust pastry so it's approximately 1" bigger all the way around than your tart tin.
Gently line your tart tin with the pastry, making sure to get into all the nooks and crannies. Leave a couple of centimetres of pastry above the tart tin to allow for some shrinkage. Leave to chill in the fridge for at least 15 minutes.
Poke the bottom of the tart with a fork all over, then line the tart case with baking paper and fill with baking beans. Blind bake in the oven for 15 minutes.
Remove the baking paper and baking beans and then place the tart back into the oven for another 5 minutes and leave to cool while you make the filling.
If you're making breadcrumbs from an old loaf of bread, then trim off and discard the crusts and then blitz the bread in a food processor into fairly fine breadcrumbs.
Weigh the butter, golden syrup and treacle into a pan and then melt gently over a low heat. Remove from the heat, and crack in one whole egg and the yolk of the other. Stir into the mixture quickly, and then add the zest of the lemon.
Line the tart case with breadcrumbs and then pour the syrup mixture all over the breadcrumbs, making sure to cover them all.
Turn the oven down to 150°C/300°F/Gas Mark 2.
Place onto a baking sheet and bake in the oven for 25 - 30 minutes until the filling is cooked but there's still a slight wobble in the middle.
Leave to cool slightly before remove from the tin. Serve warm with ice cream or enjoy by itself!
