Mini Treacle Tarts (GF)

Mini Treacle Tarts

Mini Treacle Tarts

Sue Peterson
These gluten-free mini tarts could easily have been served at Slughorn's Christmas party, as they are a great grab-and-go item. (They're also good for snacking on lazy fall days.)
Prep Time 1 hr
Cook Time 20 mins
Total Time 5 hrs 20 mins
Course Desserts
Cuisine British
Servings 48 tarts


Treacle Filling

  • 4 gluten-free burger buns
  • 1 cup corn syrup light
  • 1 cup corn syrup dark
  • 3 lemon juiced and zested

Tart Crust

  • 2 1/4 cups gluten-free flour
  • 1 cup confectioners' sugar
  • 1/2 tsp. salt
  • 1 cup butter cubed, cold
  • 1/3 cup heavy cream cold
  • 2 egg yolk cold
  • 1 tsp. vanilla extract

Egg Wash

  • 1 tsp. water
  • 1 egg


Treacle Filling

  • Break the gluten-free hamburger buns into crumbs by hand or with a food processor.
  • In a large bowl, mix together crumbs and syrups.
  • Add lemon juice and zest to filling and mix well.
  • Pour filling into a large zip-top or piping bag. Allow to sit in refrigerator at least until firm, ideally, overnight.

Tart Dough

  • Whisk together flour, sugar, and salt into mixer bowl. Add cold butter.
  • Use paddle on low speed to break up butter until mixture resembles course crumbs.
  • In seperate bowl, beat together egg yolk, cream, and vanilla.
  • Pour liquids into mixer over dries. Mix only until no liquid is incorporated. Be careful not to overmix. If the dough is dry, add 1 tsp. heavy cream at a time.
  • Divide dough into thirds, shape into disks, wrap in plastic, and refrigerate 2 hours minimum.
  • Roll out dough on a floured surface to about 1/8" thick. Punch out 2 3/4" round cutter.
  • Spray mini cupcake pans.
  • Do not push the rounds into the molds. Instead, Placing the dough over the cavity, turn the dough using four fingers positioned on the outside rim of the round. Turn the dough until it stretches into the cup. Once the dough is mostly in the pan push carefully to fill the corners with your fingertip.
  • Making 48 tarts will use about three-quarters of the dough. Return the remaining dough to the cooler until it's needed to top the tarts.

Egg Wash

  • Beat egg and water together until smooth. Set aside.


  • Preheat oven to 400°F.
  • Fill the tarts with treacle filling almost to the top and level the filling so it's flat.
  • Roll out the remaining dough as before. Tops can be either lattice or any shape cutter that is available.
  • Brush the tops of the tarts with egg wash and cover with top crust.
  • Bake tarts until lightly brown, about 15–20 minutes.
  • After the tarts are cool, remove from pan by placing four fingers at the 2, 4, 8, and 10 positions and gently twist to loosen. Then, use a knife to remove each tart from the pan.


  • Burger buns can be replaced with another similar GF bread product.
  • The two syrups can be replaced by golden syrup, if available.
  • Tart dough can stay refrigerated for up to 3 days. Freeze if keeping any longer.
  • Gluten-free pie doughs tend to be drier than wheat flour doughs. Thus, they are more likely to crack while shaping. Be careful when handling this dough.
  • Be careful not to get the filling outside of the shells. It will make them very hard to remove from the pan.