When I say treacle tarts, what’s the first thing that pops into your head?
Harry Potter, of course, for about 95% of the population. As for the other five percent, why haven’t you read Harry Potter yet? What are you waiting for?
So when I was asked to visit the great crew at CTV Morning Live here in Edmonton this morning and present some literary inspired recipes, you know exactly where my mind went! You can view my morning on CTV at the video here for now , look below on the page for the thumbnail that says “From fiction to the kitchen!”
On to treacle tarts!
Treacle tarts are a traditional English dessert made of a shortcrust pastry and a filling with golden syrup, a little black treacle and breadcrumbs. Lemon juice and zest are used to give it some flavor.
I am making mini tarts, but am tempted to try making the entire real tart from scratch very soon. These were “Made For TV” which means that you only have 4 minutes to present your recipe in.
Four minutes! I rest my case regarding why these aren’t a full sized tart!
Every time I think about Harry Potter being over, I mourn a little. For years we looked forward to the movies – and by “we” I mean my adult friend and I- and one of the most exciting parts of parenting has been the moment my son could read those books. Which for him was Grade One, but his mad reading skills are another post entirely in itself.
Watching my son read those books, to grow to love the world that Harry and his friends live in and then be just as excited as I am about it? Priceless.
We love Harry Potter in this house. The dog-eared, beloved books are all over the house at any given time (mainly because neither of my children remember that we own more bookshelves than the local library) and it’s on my list to re-read them. For the fourth time.
I’ve made a Hogwarts cake and thrown a Harry Potter birthday party. BEST. PARTY. EVER.
I’ve also made Deathly Hallows sugar cookies. BEST.COOKIES.EVER.
However, during that party I discovered that I didn’t like the recipe for treacle tarts that I used. So I had to come up with a new recipe that I would actually publish on my website for everyone to enjoy.
Now, not having ever actually eaten an authentic treacle tart, I cannot vouch for their absolute authenticity. The treacle tarts I have seen are large tarts made with a shortcrust pastry and not mini tart shells. The small size I have made are more party friendly however.
I can however, recommend that you visit the local British import shop here in Edmonton at West Edmonton Mall and pick up some Lyle’s Golden Syrup, which comes from Britain and is exactly what should be used for an authentic treacle tart. If you are lucky, they will also have black treacle in stock, which you can then use in place of the molasses in my recipe to make it even closer to the real deal that Harry Potter loved so much.
These were scrumptious compared to my first attempt. Lemony, sweet, syrupy little bites of Harry Potter heaven.
I know that a lot of recipes load up on the bread crumbs and perhaps for a full-sized tart with shortcrust instead of tart shells that would work. The crumbs seem to soak up far too much of the syrupy goodness however and that’s what went wrong with my original attempt.
I hope you all love this recipe as much as I do! Pick up your copy of Harry Potter, read and bake some tarts, and pretend you are in the Great Hall at Hogwarts.
If Only I Could Find Time To Read Magpie
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- ½ cup (half of a jar) of jar Lyle’s golden syrup
- ¼ cup half & half cream
- 1 tsp zested lemon rind
- 2 tbsp of lemon juice
- 1 tbsp of fancy molasses
- 1 tbsp melted butter
- 1 egg
- ¼ cup fresh bread crumbs
- 24 mini (2 inch) tarts shells
- Preheat your oven to 375 degrees.
- Combine the first eight ingredients into a small bowl, mixing with a fork to break up the egg and combine everything thoroughly.
- Fill the 24 mini tart shells to the brim with the mixture.
- Place in the oven and bake at 375 degrees for 13-15 minutes, until the tart shells are golden brown and the mixture is bubbling in the centre.
- Remove from the oven and place the baking sheet on a cooling rack.
- Cool for a while and serve either warm or cold with whipped cream on top!