Treacle tart is a classic British bake that is unashamedly sweet and brings out the inner child within us all! Although it is called a treacle tart, the key ingredient here is sweet and sticky golden syrup, but some recipes add treacle, giving a darker and denser result. This thrifty bake stems from tougher times in Britain, and traditionally uses budget-friendly ingredients like stale bread, for the crumbs, and cheap-as-chips syrup. We’ve added a dash of sea salt flakes to our treacle tart recipe to cut through the sweetness and make the flavours really sing! Serve this classic dessert with chilled cream to help balance out the richness of the tart.
- 320g pack ready rolled shortcrust pastry
- 454g golden syrup
- 75ml double cream, plus extra to serve
- 150g fresh white breadcrumbs
- juice of 1 small lemon
- 1tsp vanilla extract
- 1 egg, plus 1 egg yolk, beaten
- 1 1/2tsp Maldon sea salt flakes
- extra cream, to serve
- You will need:
- 23cm tart tin
- baking beans
Line the tart tin with the pastry, press into the edges, but don’t trim yet. Chill for 20 minutes.
Preheat the oven to 200C. Trim and crimp pastry edges. Line with baking parchment and fill with baking beans. Bake for 15 minutes, remove the beans and then bake for a further 5 minutes. Reduce oven to 170C.
Heat the golden syrup with cream until just warm, remove from the heat and add the cream, breadcrumbs, lemon juice, vanilla and eggs, stir in well. Allow to stand for 5 minutes for the breadcrumbs to absorb the liquid.
Pour the filling into the case, sprinkle with Maldon salt and bake in the oven for 45-50mins until golden and set. Remove from the oven, allow to cool slightly before serving with cream.