Rarely seen outside of the UK, treacle tarts are one of the great pleasures of life that you simply cannot miss out on. Easy to make and densely delicious, you owe it to yourself to try these at least once in your life.
Treacle Tarts Recipe
A treacle tart might seem like a pretty weird thing to someone outside the UK, but every Brit has a special place in their heart for the sticky pastry.
Either because of its reputation as a school dinner dessert or just as a home cooking staple, treacle tart is a British classic for a reason.
Treacle Tarts Recipe Ingredients
Make sure you check the recipe card at the very bottom for the exact amount needs for this pie.
- Lyle’s golden syrup
- Half & half cream
- Lemon zest
- Lemon juice
- Bread crumbs
- Mini tart shells
How To Make Treacle Tarts Recipe
- Combine the ingredients together in a small bowl
- Break the eggs with a fork to mix them together properly
- Fill the mini tart shells up to the brim with the mixture
- Bake at 375 Fahrenheit for 15 minutes until the shells are golden brown and the mixture is bubbling
- Cool on a cooling rack until warm, or wait until they are completely cooled and top with whipped cream
What Actually Is A Treacle Tart?
Looking at a treacle tart, most people’s initial thoughts will probably be what on earth this small, brown goo in their pie crust actually is.
A treacle tart is basically just a very thick and sweet custard that bakes into a gooey, hard pasta that looks hard but is actually quite supple when you try to break it open.
The mixture of golden syrup, half and half, and some egg combines with a good amount of breadcrumbs into a substance like no other – treacle. Try as you might; you could never hope to replicate the texture, flavor, and consistency of properly made treacle-like you’d find in this recipe.
For that reason alone, you need to try it; it’s basically a marvel of cooking science.
What To Serve On Top Of Your Treacle Tart
A treacle tart is amazing on its own, but not everyone wants just a bare pastry and a sweet filling. What about toppings?
Well, the traditional topping for a treacle tart would be either some simple whipped cream or a custard. A standard British custard, also known as a crème anglais, is basically just a sweetened cream that is thickened with egg yolks, heated slowly in a saucepan.
A whipped cream is even easier – just get some heavy cream in a big enough saucepan for it and whisk it intensely, turning the bowl as you whisk until it takes on enough volume that you think it’s done. For a touch of extra flavor, sprinkle in a bit of powdered sugar and some vanilla extract, about a teaspoon of sugar, and a half teaspoon of vanilla per cup of heavy cream.
You could also serve it with some vanilla ice cream, but don’t do this after a big meal!
Looking for more tasty Pie recipes? Try these out:
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Total Time
- 20 minutes
- Karlynn Johnston
- 1/2 cup Lyle's golden syrup (half of a jar)
- 1/4 cup half & half cream
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon fancy molasses
- 1 tablespoon melted butter
- 1 egg
- 1/4 cup fresh bread crumbs
- 24 mini tart 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!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.