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Perfect Treacle Tart

A classic British dessert featuring a crisp sweet pastry shell filled with a rich, lemony golden syrup and breadcrumb mixture.

Baking Vegetarian Dessert Sweet British

Estimated Nutrition

Calories

897.8

kcal / serving

7182.5 kcal total

Carbs

121g

per serving

968.2 g total

Fat

42.3g

per serving

338.4 g total

Protein

per serving

64.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Icing Sugar

650

Golden Syrup

Dairy

175

Butter

plus extra melted for greasing

piece

Egg Yolks

free-range

150

piece

free-range

serving

to serve

Fruits

piece

Lemon Zest

zest only

GrainsCereals

250

Plain Flour

sifted, plus extra for dusting

150

Bread

day-old brown or white, crusts removed

Liquids

Water

cold

NutsSeeds

pinch

Salt

Method

Rub flour and butter together in a bowl until the mixture resembles breadcrumbs.

Mix in icing sugar, egg yolks, and water until a dough forms.

Wrap dough in cling film and chill for two hours.

Grease a 23cm tart case with melted butter and dust with flour.

Line a tray with greaseproof paper and place the tart case on it.

Roll the pastry on a floured surface to 4-5mm thickness.

Line the case with pastry, trim the edges, and chill for 30 minutes.

Preheat the oven to 200°C.

Prick the pastry base several times with a fork.

Blind bake with greaseproof paper and baking beans for 30-35 minutes.

Process the bread into fine crumbs and set aside.

Melt golden syrup and butter together then let cool slightly.

Whisk egg and cream together then stir in the syrup mixture.

Incorporate breadcrumbs, lemon zest, and salt into the mixture.

Pour filling into the case and bake at 200°C for 40-45 minutes.

Cool for 15 minutes before serving with cream.

made with
a toodle. project