Rum & coconut treacle tart

Rum & coconut treacle tart

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(2 ratings)

Prep: 1 hr - 1 hr, 15 mins 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 and extra info

Nutrition: per serving

  • kcal489
  • fat29g
  • saturates17g
  • carbs51g
  • sugars33g
  • fibre2g
  • protein3g
  • salt0.7g
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  • 200g bought shortcrust pastry
  • 85g black treacle
  • 175g golden syrup
  • finely grated zest and juice of 1 lime



    The same shape, but smaller than…

  • 4 tbsp dark rum
    Dark rum cocktail with a lime slice



    Rum is a type of spirit based on sugar cane. First produced in the 1600s on slave plantations in…

  • 50g fresh brown breadcrumbs
  • 85g sweetened, tenderised coconut



    A large hairy, brown nut that grows on the coconut tree, found throughout the world's…

For the rum cream

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


  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.

  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.

  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.

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Comments, questions and tips

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28th Jul, 2011
Use Golden Syrup instead and take out the Rum and you have a gorgeous treacle tart :)
17th Sep, 2010
I didn't like this recipe at all. Although people at work seemed to find it edible! For me the treacle is very overpowering in this dish. You can taste faintly the lime and coconut. The quantities were fine and didn't spill over at all in a 23cm tart tin and it was easy to make, even doing pastry from scratch as I did. If I was to try again, I would half the treacle and replace with the golden syrup in the dish. I didn't have sweetened coconut though either and just used plain dessicated, the dish seemed plenty sweet enough. Would it have tasted much different, not sure. I doubt anything would have stopped the overpowering treacle taste.
Oli Wilson-Nunn
31st May, 2009
Delicious, i had it without the cream, but instead freh strawberries. But also I had to make a bit more mixture, because the amount given was not enough.
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