Treacle Tart
Member recipe

Treacle Tart

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Servings

Serves 24

A gorgeously sweet treacle tart

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • Treacle Tart
  • Treacle tart makes two 12inch tarts OR half the recipe for one tart
  • 600g white bread crumbs
  • 300g-butter cook to beurre noisette
  • 120g golden syrup
  • 4 eggs
  • 150ml double cream
  • 1 tbsp lemon zest
  • 120ml lemon zest
  • 1 tbsp Neilsen-Massey vanilla Extract
  • 2 tsp salt
  • For the pastry
  • 380g Allinson Nature Friendly plain white flour
  • 150gr butter
  • 150gr Billington'™s golden caster sugar
  • 0.5 tsp salt
  • 3 eggs
  • ½ tsp Neilsen-Massey vanilla extract

Method

    1. Warm the syrup on the stove, whisk in the cooked butter then add the breadcrumbs.
    2. Remove from the stove and add the rest of the ingredients and put aside
    3. For the pastry, cream the butter till smooth (but do not over beat) then add the sugar, vanilla essence, salt and cream till smooth, again do not over beat.
    4. Add the eggs and sifted flour and mix untill just incorporated and do not over mix.
    5. Then leave to rest for approx 2 hrs, roll out the pastry to 0.5cm thick, and then line the buttered and floured mould with the pastry.
    6. Line with baking parchment and then baking beans, bake in the oven at 180oc for approx 30 minutes, leave to cool, then add the filling and cook this at 165oc for twenty minutes.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.