Treacle Tart

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Treacle Tart

Keith Hawk
Treacle tart is full of delicious, sweet golden syrup and black treacle.
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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Desserts
Cuisine British
Servings 1 tart

Ingredients
  

Pastry

  • 8 oz. all-purpose flour
  • 1 pinch salt
  • 1 oz. sugar
  • 4 oz. butter very cold
  • water cold

Filling

  • 10 oz. golden syrup
  • 1 Tbsp. blackstrap molasses
  • 1 lemon zest and juice
  • 4 egg medium
  • 1 oz. bread crumbs fresh

Instructions
 

Pastry

  • Preheat oven to 350°F.
  • Combine flour, salt, sugar, and butter in a food processor. Pulse until mixture resembles bread crumbs.
  • With the processor running, add water a few drops at a time until the dough comes together. Remove dough from bowl and wrap in plastic. Leave to rest in refrigerator for 1 hour.
  • Roll out pastry and line a greased tart pan with removable bottom. Place in refrigerator for 30 minutes.
  • Combine golden syrup, molasses, and lemon juice. Beat eggs in a separate bowl then add to the molasses mixture. Stir in bread crumbs.
  • Carefully pour mixture into the prepared tart shell.

Baking & Serving

  • Bake for 20–25 minutes until crust and filling are golden brown and firm to the touch.
  • Serve warm with creme fraiche or vanilla ice cream.

Notes

  • Corn syrup can be substituted for golden syrup if desired.