Treacle Tart

A crisp shortcrust pastry shell filled with a dense, amber, and melting center. Lemon zest cuts through the intense sweetness of the syrup for a clean balance on the palate.

• Prep time: 25 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 638
• Protein: 10 g
• Carbs: 111 g
• Fat: 19 g

Ingredients

• 166.7 g Wheat flour ( sifted )
• 83.3 g Minimum butter sweet ( cold, diced )
• 0.7 piece Egg ( beaten )
• 100 g Breadcrumbs ( fine )
• 0.7 piece Citrus limon (L.) Burm. f. ( zest and juice )
• 0.7 tsp Ginger ground optional
• 300 g Golden Syrup

Instructions

1. Pastry preparation

   Rub the flour with cold cubed butter until it reaches a fine sandy texture. Add the egg and a tablespoon of cold water. Mix quickly to combine without creating elasticity. Form a ball and rest in the fridge for 30 minutes.

2. Blind baking

   Roll out the pastry to 3mm and line a tart tin. Prick the base. Blind bake at 180°C for 15 minutes. The pastry should be set and starting to turn golden on the edges.

3. Syrup filling

   In a saucepan, gently warm the Golden Syrup without boiling it. Once fluid, remove from heat and stir in the breadcrumbs, lemon juice and zest, and ginger. The mixture should be homogeneous and coat the spatula.

4. Final baking

   Pour the filling into the pre-baked pastry shell. Bake at 160°C for 25 to 30 minutes. The filling should be set on the sides but still slightly wobbly in the center; it will finish setting as it cools.

Chef's tips

• Do not overwork the pastry, or it will shrink during baking.
• Use white breadcrumbs for a finer texture.
• Let the tart cool completely before slicing, otherwise the filling will run.

Storage

Keep for 3 days at room temperature under a cake dome. Avoid the fridge as it softens the pastry.