Treacle Tart
This simple and delicious classic British dessert was one of Harry Potter's favorites, and rightfully so! A crisp shortcrust pastry shell paired with a gooey golden syrup filling, the treacle tart is the ultimate comfort dessert.
Equipment
- Electric or stand mixer
- Hand whisk
- 8-inch perforated tart ring or fluted tart pan
- Baking paper
- Baking beans/uncooked rice
Ingredients
Shortcrust Pastry
- 65 grams softened butter
- 40 grams icing sugar
- 1 egg, beaten separately
- 125 grams all-purpose flout
- Pinch of salt
- 1 egg for egg wash
Tart Filling
- 175 grams golden syrup
- 40 grams white bread crumbs
- 25 grams ground almonds
- 1 egg
- 50 ml heavy cream/liquid whipping cream
- Ice cream or custard optional, for topping
Instructions
Shortcrust Pastry
- Cream the butter and sugar in a bowl for 2-5 minutes until pale and fluffy. Add the beaten egg and mix until well combined.65 grams softened butter, 40 grams icing sugar, 1 egg, beaten separately
- On low speed, gradually add the flour and salt into the mixture until it forms a thick dough. Do not overmix at this step.125 grams all-purpose flout, Pinch of salt
- Wrap the dough in cling film and let it chill for one to two hours, until it's not soft, then roll it out to 2mm thickness between two sheets of baking paper.
- Line your tart pan with the dough, making sure all the edges are covered. Leave an overhang of the dough from the edges as the pastry shrinks while baking. Poke holes into the base of the tart with a fork and let it chill in the fridge for 30 minutes.
- Preheat the oven to 180 degrees Celsius and prepare the tart shell for blind baking by places a piece of round baking paper on the bottom of the tart shell and placing baking beans or uncooked rice on top of it.
- Bake the tart for 15-20 minutes, then remove the weight and baking paper from the bottom of the tart shell and give it an egg wash. Bake again for 5 to 10 minutes until the tart shell is golden brown. Cut any excess dough from the edges by running a sharp knife against the edge of the tart shell as soon as it comes out of the oven.1 egg
Tart Filling
- Reduce the oven temperature to 160 degrees Celsius for the filling.
- In a bowl, mix the golden syrup, bread crumbs, and ground almonds with a hand whisk until well combined.175 grams golden syrup, 40 grams white bread crumbs, 25 grams ground almonds
- Now add the egg and heavy cream and mix until fully combined.1 egg, 50 ml heavy cream/liquid whipping cream
- Transfer the filling into the prepared tart shell and bake for 20-30 minutes until it's fully set.
- Serve warm with ice cream or custard.Ice cream or custard
Notes
Storage:
This tart can be stored in the fridge in an airtight container for up to 4 days—heat before serving.
Make Ahead:
The tart shell can be made a day in advance.