Treacle Tart Cake Recipe

Treacle Tart Cake Recipe: Treacle tart is a traditional British dessert made with a pastry crust and a filling of treacle (a type of golden syrup), breadcrumbs, and lemon zest. It is a popular dessert in the United Kingdom, and it is often served with custard or cream. Homemade treacle tart cake recipe. Step by Step Guide.

 

How to Make Treacle Tart Cake at Home

 

 

Prep: 30 mins

Cook: 1 hr and 5 mins

Treat family and friends to a comforting treacle tart with crumbly pastry and rich filling. A classic British dessert, serve with ice cream or clotted cream

Ingredients

For the pastry

• 250g plain flour
• ½ tsp fine salt
• 140g cold unsalted butter, cubed
• 3 tbsp icing sugar
• 2 medium egg yolks
• 2-3 tbsp cold water

For the filling

• 400g golden syrup
• 1 ball stem ginger in syrup, finely chopped, plus 50g of the syrup
• 1 lemon, zested
• 2 medium eggs, lightly beaten
• 100g fine fresh white breadcrumbs

 

Method

STEP 1

Sieve the flour and salt into a large bowl. Add the butter and rub together with your fingers to a fine breadcrumb-like texture (you can also do this part in a food processor). Stir though the icing sugar, then quickly add the egg yolks and 2 tbsp water, mixing swiftly with a cutlery knife to combine. Form into a ball (add another tbsp water if you need to), wrap and chill for 30 mins. Roll out to the thickness of a pound coin, and line a 22cm fluted tart tin with the pastry, leaving an overhang. Return to the fridge for 30 mins.

 

STEP 2

Heat the oven to 200C/180C fan/gas 6. Put a baking sheet into the oven to heat up. Line the pastry case with baking parchment and baking beans, then put in the oven on the baking sheet, and bake for 15 mins. Remove the parchment and bake for a further 10 mins or until the pastry is golden brown. Leave the pastry to cool before trimming off the overhanging edges with a small serrated knife.

 

STEP 3

Lower the oven temperature to 160C/140C fan/gas 4. Combine the golden syrup, ginger, ginger syrup, lemon, eggs and breadcrumbs in a bowl, briefly whisking everything together until combined. Carefully pour the filling into the pastry case and put in the lower part of the oven to bake for 35-40 mins or until the filling is just set. Remove from the oven and leave to cool down for 20 mins before serving with ice cream or thick clotted cream.