|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 8g||42%|
|Total Carbohydrate 72g||26%|
|Dietary Fiber 2g||7%|
|Total Sugars 51g|
|Vitamin C 1mg||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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-made will do.
12 ounces (350 grams) shortcrust pastry
10 1/2 ounces (300 grams) golden syrup, or corn syrup
1 tablespoon black molasses, or black treacle
1 lemon, zested and juiced
4 medium free-range eggs
2 1/2 tablespoons fresh breadcrumbs
Steps to Make It
Gather the ingredients.
Heat the oven to 350 F/180 C/Gas 4.
Roll out the shortcrust pastry to 1/4-inch.
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 out or your baked cake will shrink unevenly.
Place a baking sheet in the preheated oven. Meanwhile, mix together the golden syrup and treacle with the lemon zest and juice.
Beat the eggs in a bowl and add to the treacle mixture.
Finally, stir in the breadcrumbs.
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).
Bake for 20 to 25 minutes, until the crust and filling are golden brown and firm to the touch.
Remove from the oven and place on a cooling rack.
If serving as a pudding, leave it on the rack to cool slightly for 5 minutes.
Serve with either crème fraiche or vanilla ice cream, which balance the sweetness of the tart very well.
- For later, allow the tart to cool completely before storing in an airtight tin. 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 then use corn syrup.
- As a substitute for black treacle, you can use black molasses. Just be careful not to over-measure, as the taste is much stronger than treacle.