Treacle tart. Treacle tart is a traditional English dessert, made predominately of shortcrust pastry and golden syrup. The tart is normally served hot with a dollop of clotted cream. It can also be served with ordinary cream, custard, or yoghourt.
The treacle tart brings back childhood memories of our favourite desserts at school. Make this delicious tart, cut slices as big as your sweet tooth can. Treacle Tart. this link is to an external site that may or may not meet accessibility guidelines. You can cook Treacle tart using 5 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Treacle tart
- Prepare 1 packages of puff pastry.
- Prepare 175 ml of golden syrup.
- Prepare 85 grams of fresh breadcrumbs.
- You need 2 tbsp of lemon juice.
- It’s 1 of egg.
Harry Potter fans will tell you it's Harry's favorite dessert! This treacle tart recipe is an easy variation of the traditional and oh-so-lovely British dessert. Harry Potter's favorite dessert: treacle tart, a very simple and delicious homemade tart recipe made with golden syrup, fresh breadcrumbs and lemon juice. Treacle tart is a sweet pastry consisting of a buttery shortcrust base and a gooey filling made from treacle (aka golden syrup), breadcrumbs and lemon zest.
Treacle tart step by step
- Roll out pastry and place into a dish, trim off excess pastry and save for decoration.
- Heat syrup in a pan until thin and runny.
- Take off heat and stir in breadcrumbs and lemon juice.
- Spread into pastry case and use left over pastry cut into strips to make lattice top.
- Bake in oven gas mark 6 200°C for 10 mins then lower heat gas mark 5 190°C for a further 15 mins. Serve hot or cold..
The first mention of a treacle tart recipe. In Britain, treacle is a word applied to everything from sticky molasses to golden syrup, which is lighter in character and in color, and an essential component of our beloved treacle tart. Treacle tart is a traditional British dessert. Treacle tart – sugary stodge or manna from a Victorian heaven? Are you a fan of the crunchy, bready sort or the creamy, custardy variety, and what do you like to serve it with?
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