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4.46 from 37 votes
Treacle Tart With Whipped Cream
Traditional Treacle Tart Recipe
Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 20 mins
 

My traditional treacle tart recipe is made with a buttery crust and filled with a delicious lemony-sweet filling with golden syrup.

Course: Dessert
Cuisine: English
Servings: 8 people
Author: Gemma Stafford
Ingredients
Instructions
  1. Preheat the oven to 375°F (190°C).

  2. Roll out the pie crust and line a 9-inch (23cm) shallow pie tin with it.

  3. Prick the bottom of the pastry with a fork, line with parchment and pie weights, and bake for 15 minutes.

  4. After 15 minutes, remove the parchment and pie weights and bake the crust for another 5 minutes, until pale golden brown. (Learn more about ‘Blind Baking’ here)

  5. While the pastry is cooking, make the filling: In a medium saucepan, over low heat, combine the golden syrup and lemon zest, and juice until the syrup is warm and runny.

  6. Remove from the heat, stir in the breadcrumbs and let sit for 5 minutes.

  7. Into the cooled breadcrumb mixture, whisk in the cream and egg.

  8. Spread the filling evenly into the par-cooked crust, return to the oven and bake for 20-25 minutes, until the filling is golden brown.

  9. Let cool for at least 20 minutes and serve warm with a dollop of freshly whipped cream. Store leftovers loosely covered at room temperature for up to 2 days.