Easy Treacle Tart Recipe

treacle tart slices
mtreasure / Getty Images
Ratings (20)
  • Total: 45 mins
  • Prep: 20 mins
  • Cook: 25 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
450 Calories
20g Fat
62g Carbs
9g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you have a sweet tooth, then treacle tart is the one for you. The tart can be served as a pudding with custard or a dollop of cream. Alternatively, serve a slice with afternoon tea, or simply as a treat with a cup of tea. This may be a rich dessert but don't worry because you only need a small slice to enjoy the delicious taste.You will not be sorry.

The recipe involves first making some pastry but if you are short on time, ready-rolled will do - though homemade is best.

Ingredients

  • 350 grams shortcrust pastry
  • 300 grams/10 ounces golden syrup (or corn syrup)
  • 1 heaping tablespoon black treacle (or black molasses)
  • 1 unwaxed lemon (zested and juiced)
  • 4 medium eggs (free-range)
  • 25 grams /1 ounce fresh breadcrumbs

Steps to Make It

  1. Heat the oven to 350 F/ 180 C/ Gas 4.

  2. Roll out the shortcrust pastry to 1/4-inch thick.

  3. Line a lightly greased 9-inch ​loose-bottomed tart tin with the pastry, trim off the edges, then place in the fridge for 30 minutes to rest the pastry and prevent shrinkage in the oven. Do not be tempted to miss this stage or your baked cake will shrink unevenly.

  4. Place a baking sheet in the preheated oven.

  5. Meanwhile, mix together the golden syrup and treacle with the lemon zest and juice.

  6. Beat the eggs in a bowl and add to the treacle mixture.

  7. Finally, stir in the breadcrumbs.

  8. After the pastry has rested for 30 minutes, place the case on the preheated baking sheet, then carefully pour the mixture into the prepared tart case. (Tip: taking the mixture to the tart in the oven rather than the other way round, is easier and helps prevent spillages.)

  9. Bake for 20 to 25 minutes until the crust and filling are golden brown and firm to the touch.

  10. Remove from the oven and place on a cooling rack.

  11. If serving as a pudding, leave it on the rack to cool slightly for 5 minutes, then serve with crème fraîche which balances really well with the sweetness of the tart or try a good vanilla ice cream.

  12. If waiting for later, allow the tart to cool completely before storing in an airtight tin.

Kitchen Notes

  • The tart will keep for a day or two. It reheats up nicely in a medium hot oven.
  • The tart is full of delicious, sweet golden syrup. If you can't find golden syrup you can absolutely use corn syrup.
  • No black treacle? Then feel free to substitute black molasses. But be careful not to over-measure as the taste is much stronger than treacle.