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Rum & coconut treacle tart

Rum & coconut treacle tart

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  • Preparation and cooking time
    • Prep: -
    • Ready in 1¼ hours, not including chilling
  • More effort
  • Cuts into 8 slices

Add some Caribbean sunshine (and rum) to your dessert with this recipe for a delicious tart

Nutrition: per serving
low insalt0.7g


  • 200g bought shortcrust pastry
  • 85g black treacle
  • 175g golden syrup
  • finely grated zest and juice of 1 lime
  • 4 tbsp dark rum
  • 50g fresh brown breadcrumbs
  • 85g sweetened, tenderised coconut

For the rum cream

  • 3 tbsp dark rum
  • 284ml carton double cream
  • 3 tbsp icing sugar


  • STEP 1

    Preheat the oven to 190C/gas 5/fan 170C. Roll the pastry out to a 5 mm thickness (as thin as you can for a delicate crust). Use to line a 23cm shallow loosebottomed flan tin and leave the pastry hanging over the sides. Prick the base and chill or freeze for at least 30 minutes.

  • STEP 2

    In a large bowl, mix the treacle with the golden syrup, lime zest and juice, and rum. Stir in the breadcrumbs and coconut. Put the flan tin on a baking sheet. Spread the syrupy filling over the pastry base. Bake for 15 minutes, then turn the oven down to 160C/gas 3/fan 140C (to stop the mixture bubbling over) and bake for another 15 minutes, until the filling is just set and the pastry starting to brown at the edges.

  • STEP 3

    Meanwhile, whisk the rum, cream and icing sugar together until the mixture stands in soft peaks and the whisk leaves a trail. Transfer to a bowl, cover and chill until needed. Cool the tart slightly before trimming the pastry edges with a sharp knife. Serve warm with the rum cream.

Goes well with

Recipe from Good Food magazine, March 2003

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A star rating of 3.8 out of 5.4 ratings

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