zoom Treacle tarts

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Treacle tarts

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Treacle tarts

    Most of the elements of this dessert can be prepared partly or fully in advance; the finished tarts can happily be reheated as and when you need them. You could also make it as one large 23cm tart.

    • Vegetarian
    • Preparation time: 45 minutes, plus chilling
    • Cooking time: 40 minutes
    • Total time: 1 hour 25 minutes, plus chilling

    Makes: 8 individual tarts


    225g brown breadcrumbs (from a fresh, wholemeal loaf with the crusts removed)
    ½ orange, zest
    200g golden syrup
    100g treacle
    100g double cream
    1 large egg
    1 large egg yolk
    1 tsp ground ginger
    2 tbsp bourbon

    For the pastry:
    200g plain flour, plus extra for rolling
    40g icing sugar
    1 tsp mixed spice
    125g unsalted butter, chilled and diced
    1 large egg yolk
    2 tsp lemon juice 


    1. Start by making the pastry. Put the flour, sugar, spice, butter and a pinch of salt in a food processor; pulse to breadcrumbs. Add the egg yolk, 2 tbsp ice-cold water and the lemon juice and mix to bring together. Shape into a ball, flatten to a disc, cover with cling film and chill for 1 hour, until firm.

    2. Divide the dough into 8 equal pieces and roll each out on a lightly floured surface to a neat disc, about 0.2cm thick and slightly larger than a 10cm tart case. Carefully line 8 x 10cm deep tart cases with the pastry, trimming off any excess. Arrange the tins on a baking sheet and chill for 20 minutes. Any excess pastry/offcuts can be re-rolled and used to make little stars to decorate.

    3. Preheat the oven to 180˚C, gas mark 4. Prick the base of each pastry case and line with scrunched-up baking parchment and baking beans. Bake on the middle shelf of the oven for 15 minutes, until crisp and pale golden. Remove the paper and baking beans and cook for a further 3 minutes.

    4. Meanwhile, tip the breadcrumbs and orange zest into a bowl. Gently warm the golden syrup, treacle and double cream in a small pan until runny and combined, but not boiling. Pour over the crumbs and mix in the remaining ingredients, plus a large pinch of flaky sea salt. Divide between the cases; bake for 15-20 minutes, until set. Cool for 5 minutes, then serve warm with ice cream. 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Food magazine. myWaitrose members can download the Waitrose Food app edition for FREE. Find out more.


    Average user rating

    5 stars