Treacle Tarts Recipe

 4 Individual Treacle Tarts Recipe To Share

A great British classic, treacle tarts are the perfect winter warmer when served with proper vanilla ice cream and a light dusting of icing sugar.4 treacle tarts recipe for sharing

This recipe makes 4 individual treacle tarts so you can eat 2 today and leave the other 2 till tomorrow!

But then again, you may have friends over, so I guess you’ll have to share.

A bit rude otherwise!

If you want to make more tarts or a larger one, try using my recipe converter.

I first came across this idea in by Mat Follas but changed the recipe slightly to suit my purposes. It’s a lovely book with some beautiful recipes and photographs of classic afternoon tea food recipes.

The recipe uses shortcrust pastry to line the four .

How to bake your treacle tarts recipe

Ingredients

  • 150g Cold Shortcrust Pastry
  • 85g Fresh Wholemeal Bread Crumbs
  • 250g Golden Syrup
  • 1/2 a Lemon: Zest & Juice
  • 1/2 tbs Ground Ginger
  • 1 tbs Double Cream
  • Ice cream and Icing Sugar to decorate

Directions

  1. Pre heat your oven to 160 degrees centigrade
  2. Split the pastry into 4 and line the pastry cases, pricking the base with a knife and bake for 10 minutes on top of a baking tray
  3. In a bowl mix together the bread crumbs, syrup, lemon juice and zest, ground ginger and cream to form a gluey paste
  4. Take out the pastry cases when baked and leave to cool.
  5. Carefully pour the treacle mixture evenly into the four pastry cases. Do not fill right to the top.
  6. Place the filled cases on their baking tray into the oven and bake for 25 – 30 minutes until golden brown.
  7. Remove from the oven and leave to cool completely. Be careful as they will be extremely hot.
  8. Dust with icing sugar and serve with ice cream or pouring cream.

Looking for something to Bake next?

You can’t go wrong with a classic Victoria Sponge filled with cream and fresh fruit, or maybe some simple shortbread biscuits are more to your liking.

Either way, give them a go and let me have your thoughts. It’s great to stay in touch as many people are now suggesting various cakes and bakes recipes that I should write about.

 

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