Treacle tart Recipe


Helloooo Treacle

If you’ve ever been in London, you might have been lucky enough to hear someone say a phrase that never fails to make me grin, ‘hello treacle’. Now this doesn’t mean that every Londoner is obsessed with the consumption of treacle tarts but instead you’ll be witnessing one of the most wonderful forms of slang in existence – Cockney Rhyming slang.

Simply put: treacle=treacle tart=sweetheart.

That being said, treacle tart (the dessert I mean) is altogether pretty magical. And yes, you’ll probably note that the final size of the tart is indeed 9 ¾ inches in size. I promise you it was purely accidental and nothing to do with a certain wizard with round glasses!

Treacle Tart Recipe

Serves 8
Pastry base
125g butter softened
85g white sugar
2 egg yolks
225g flour
Treacle Filling
90g bread crumbs
60g ground almonds
Tsp ground ginger
1/2tsp ground cinnamon
250g golden syrup
90g treacle
Zest of half a lemon
Juice of half a lemon
1 egg beaten
100ml cream

Start the Treacle Tart recipe by making the pastry. Add the butter and sugar to a bowl and mix with a wooden spoon until light and creamy in texture (around 5 minutes). Carefully combine the beaten egg, followed by the flour and mix to form a ball of dough. Wrap the dough in clingfilm and transfer to the fridge to rest for 30 minutes.

Preheat the oven to 160˚C. Roll the chilled pastry to a thickness of 3mm and use to line a 25cm (9 ¾ inch) easy release tart case, pressing it gently with your fingers into the sides whilst being careful not to stretch the pastry. Trim off any excess pastry and line the case with a scrunched up sheet of baking paper and dried rice, then place in the oven for 20 minutes to blind bake the pastry.

Take the pastry case out of the oven and remove the baking paper and rice. Use a pastry case to brush beaten egg around the inside of the pastry, then place back in the oven for 5 minutes (this will help to seal up any holes. Remove from the oven and allow to cool for 10minutes. Turn the oven up to 180˚C.

In a large bowl add the ground almonds, breadcrumbs, ginger and cinnamon, and mix together until evenly combined.

Heat the golden syrup, treacle and lemon zest in a saucepan until it begins to bubble, then pour directly into the bowl of breadcrumbs and stir to incorporate. Add the lemon juice, egg and cream, and mix until evenly combined.

Pour the mixture into the pre-baked pastry case and place in the oven for 15 minutes, or until the filling is set with the slightest of wobbles in the middle. Once ready remove from the oven and trim and allow to cool to room temperature before serving with a drizzle of cream, or a generous dollop of good quality vanilla ice cream.