Name: Rum & coconut treacle tart
Prep time: 1 h 15 min
Total time: 1 h 15 min
Yield: Cuts into 8 slices
Cuisine: British
Ingredients: 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; 3 tbsp dark rum; 284ml carton double cream; 3 tbsp icing sugar

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Rum & coconut treacle tart

Rum & coconut treacle tart

Good Food team

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Cuts into 8 slices

More effort

Prep: 1 hr - 1 hr and 15 mins

Ready in 1¼ hours, not including chilling

A star rating of 3.8 out of 5.4 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal489
fat29g
saturates17g
carbs51g
sugars33g
fibre2g
protein3g
salt0.7g

low

Method

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.

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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