Treacle tart recipe
This is one of the most comforting and indulgent desserts out there, I love it so much
You can buy or make the pastry, I made this pastry but sometimes I buy depending on how much time I have. It’s perfect for a dinner party to make ahead and is such a crowd pleaser. I served this one with clotted cream. This recipe is from so I can’t take any credit, but I have written it out below and added a few tweaks I found helpful!
225g plain flour, plus extra to dust
½ tsp salt
65g chilled unsalted butter, cut into pieces
65g chilled lard, cut into pieces
2-3 tbsp cold water
725g golden syrup
1 tbsp lemon juice
Zest of a whole lemon
175g white breadcrumbs (from a loaf)
2 eggs, beaten
3 tbsp double cream
1. Put the flour and salt in a blender and blitz to mix. Add the butter and lard and blitz until there is a crumb. Add the water bit by bit blitzing in between until it starts to come together. Push it together with your hands and knead for a minute until smooth.
2. Roll out and use to line an approx. 23cm round baking tin. Cut the excess pastry off. Prick the base here and there lightly with a fork, then chill for 20 minutes. Put the oven to 180 degrees.
3. While the tart is cooling you can prep your ingredients for the filling.
4. To blind bake the tart, cover completely with foil, pressing down to match the shape and curling it over the sides. Fill the foil with rice and bake for 20 mins. Remove the foil and bake for another 5 mins. Remove the pastry and set aside, turning the oven to 150.
5. While the pastry is cooking: Put your breadcrumbs in a large bowl. Weigh your syrup into another bowl (warm the tin in some warm water before to make it easier), then add your lemon zest and juice and mix again. Add your eggs and cream, mix to combine then pour all over your breadcrumbs leaving them to soak for 10 mins.
6. Pour your mix into the tart case and bake for 45 mins. Remove from the oven and cool. You can serve cool or warmed through!