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Treacle Tart

Course Dessert
Cuisine British
Keyword treacle tart
Prep Time 25 minutes
Cook Time 1 hour
Servings 8 slices

Ingredients

For the shell and lattice

  • 2 ½ c all purpose flour
  • ¼ tsp salt
  • 8 tbsp unsalted butter
  • 3 tbsp coconut oil can use butter instead
  • ¼ c cold water

Tart filling

  • 1 ¼ c golden syrup, scant (450 g)
  • 2 tbsp lemon juice
  • 2 tbsp unsalted butter
  • ⅔ c breadcrumbs
  • 3 tbsp heavy cream
  • 1 egg

Instructions

For the tart shell and lattice

  • In a bowl. combine the flour and salt. Cut butter and coconut oil into flour until pea sized.
  • Slowly add in cold water mixing until just combined.
  • Form dough into a disc, cover with plastic wrap and refrigerate for 15 minutes.
  • Preheat oven to 375℉ while forming tart shell.
  • Split dough in half and roll half of dough into a circle about ¼-inch thickness. Cut 8 strips that are about ⅓-inch wide.
  • Weave the 8 strips into an open weave shape and trim to size of the tart pan. Bake on a cookie sheet for 15-20 minutes or until browned.
  • Roll the second half of the dough into a large circle until about ¼-inch thick. Press dough into a 9-inch tart pan ensuring that dough covers the side of the pan. Trim excess dough.
  • Place parchment paper on inside of tart pan and fill with pie weights. Bake for 10-15 minutes until starting to turn light brown. Prepare tart filling while blind baking crust.
  • Remove tart shell from oven once crust is lightly browned. Remove parchment paper and pie weights from tart shell.
  • Prepare filling while blind baking the shell.

For the filling and tart

  • In a small pot over medium heat, combine the golden syrup and lemon juice.
  • Heat syrup and lemon juice until just coming to a simmer. Remove from heat and add the butter.
  • Add breadcrumbs to the mixture and mix until completely combined. Allow to cool for a couple of minutes.
  • Beat together the heavy cream and egg. Add to the breadcrumb/syrup mixture mixing until completely combined.
  • Add the filling mixture to the blind baked shell and bake for an additional 20-25 minutes until filling is a golden brown and set. Remove from oven.
  • Carefully move the baked lattice on to the top of the tart. Allow to cool before serving.