Treacle tart hearts

Treacle tart hearts

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(8 ratings)

Prep: 20 mins Cook: 25 mins Plus chilling

More effort

Makes 8

Make a sweet heart for your sweetheart - it doesn't matter if it's Valentine's Day or not

Nutrition and extra info

Nutrition: per serving

  • kcal452
  • fat16g
  • saturates10g
  • carbs78g
  • sugars47g
  • fibre2g
  • protein5g
  • salt0.59g
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  • 200g cold, unsalted butter, cubed
  • 350g plain flour, plus extra for rolling out
  • ½ tsp ground ginger (optional)
  • 100g golden caster sugar
  • 1 egg yolk

For the filling

  • 400g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

  • finely grated zest of 1 lemon and juice of 1⁄2



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 100g white breadcrumb


  1. Blitz the butter, flour and ginger, if using, in a food processor until the mix looks like fine crumbs. Stir in the sugar, then add the egg yolk and 2 tsp cold water. Pulse until the dough clumps together, or bring it together with a knife by hand. Turn onto a lightly floured surface and press into a smooth round. Chill for 30 mins or until firm.

  2. Roll out the pastry to the thickness of 2 x £1 coins and stamp out 8 x 11cm circles (or cut around a saucer and trim to fit tins). Line 8 x 10cm width heart-shaped tins with the pastry. Re-roll trimmings. With a small cutter, stamp out 8 hearts to decorate. Chill tins and hearts for 15 mins or until firm. Heat oven to 170C/fan 150C/gas 5 and put a baking sheet in.

  3. Stir the syrup, lemon juice and zest together. Divide the breadcrumbs between tins (they should reach to the top of the pastry), then spoon the syrup over slowly, adding more once the first lot has started to soak in. Top with the small pastry hearts. Put tins onto the hot baking sheet and bake for 25 mins or until pastry is golden and the filling is orangey-gold and slightly set. Leave to cool for 15 mins, then turn onto a wire rack. Serve just warm. Will keep for up to 3 days in an airtight container. Heat in a low oven for 5 mins to warm through.

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Comments, questions and tips

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10th Aug, 2014
This recipe was delicious, I tried them and you can read about it here: :)
11th Feb, 2012
Should just be labelled easy, pretty straightforward. Very nice Jane really knows her puddings :)
19th Feb, 2011
Well even though I can't make pastry it was gorgeous! Will try again with the pastry and a little less lemon juice next time
16th Feb, 2009
Struggled with my pastry for some reason (after the second attempt I ended up using shop bought but I am a bit of a pastry novice!). It was lovely though - love the lemon kick!
14th Feb, 2009
Brilliant recipe.. we didn't have any heart pastry tins and resorted to cup-cake cases. We managed to make 12 with the syrup but had some left over dough. Highly Recommend!
14th Feb, 2009
What a fab recipe. It was yummy! will definately make it again.
31st Jul, 2008
Thought this was a wonderful tasting and deceptively easy recipe. Would definitely make it time and time again!
5th Jan, 2008
Maybe u added to much flour or something or not mixed it very well try again i always find i make the recipe better if i try again so maybe u try again and see if it turns out any better daydreamdory xxx
18th Dec, 2007
I think I must have done something seriously wrong as they tasted very floury/starchy and were almost inedible!
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