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Treacle Tart

Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 55 minutes
Author Eva Kosmas Flores

Ingredients

Filling

  • 2 Egg Yolks
  • 1 Cup Golden Syrup
  • 2/3 Cup Plain Breadcrumbs
  • 1/4 Cup Butter melted
  • 1 Tablespoon Milk
  • 1 Teaspoon Grated Lemon Zest
  • 1 Teaspoon Lemon Juice
  • 1/4 Teaspoon Ground Ginger

Crust

  • 1 and 1/3 Cup Flour
  • 1/2 Cup Butter
  • 2 Tablespoons Water
  • 1/4 Teaspoon Nutmeg
  • 1/4 Teaspoon Salt

Instructions

  1. First, prepare the crust. Mix the dry ingredients together in a large bowl, then cut the butter into pea-sized pieces over the flour mixture, add the water, and mix together with your hands until a dough forms. If you have a food processor you can just combine all of the ingredients in the processor with a few pulses to make the dough. Line a 9 x 9 inch tart pan with the dough and set it aside.

  2. Preheat the oven to 400 degrees Fahrenheit. Gently warm up the golden syrup by placing the tin canister in a small pot of water, 2 inches high, over low heat for 5 minutes. Make sure the lid of the canister is open.

  3. Meanwhile, in a large bowl mix together the breadcrumbs, ginger, and lemon zest until evenly distributed. Make a little well in the middle and add the egg yolks, golden syrup, lemon juice, butter, and milk. Mix the ingredients together until well blended.

  4. Pour the treacle filling into the tart pan and bake for 30 minutes, or until the top of the treacle is just beginning to show a hint of browning in some spots. Allow to cool for 30 minutes before serving.