However, before golden syrup was invented, treacle tarts recipes were in existence, with the origins being traced back to the medieval times, and its likely honey would have been the syrup of choice.Īlso, historically, the word treacle was used to mean any thick syrup that was available, so molasses would also have made an appearance in some older treacle tart recipes.Īnother possible reason for the treacle tarts name is that golden syrup was also once known as light treacle, so this may also be the reason for it being called a treacle tart despite no black treacle used in modern recipes. Golden syrup was first available for sale in Britain in 1885 so more modern treacle tarts using golden syrup became popular during the late 1800s and early 1900s. Treacle tarts can be enjoyed warm or cold.Ī common question about treacle tarts, is why they are called treacle tarts seeing as they do not contain any actual black treacle. Once the filling is added the tart is baked until the pastry is golden and the syrupy mixture bubbling. Many fancier modern recipes also include cream and eggs within the treacle tart filling, but these ingredients are really not necessary. However the garnish is entirely optional! What is a British treacle tart?Ī treacle tart is an old-fashioned much-loved British dessert that features a shortcrust pastry crust packed with a simple filling of golden syrup, fresh breadcrumbs and fresh lemon zest and juice. This vegan British treacle tart has a simple lemon zest and raspberry garnish which adds freshness that compliments the sweet tart beautifully. Treacle tart is just one of those extra special nostalgic bakes. Many people have fond memories of enjoying treacle tart and custard for school dinners, or helping their mum or gran bake one for a family treat. Treacle tarts are prepared with just a few every-day ingredients yet the result is a classic delicious home-baked treat. The sweet shortcrust pastry is buttery and soft with tasty crisp edges.
If you do not blind-bake the pastry, there is a risk that it will not cook properly when filled.This vegan version of a traditional British treacle tart is deliciously gooey, sticky, and sweet, with notes of butterscotch, candy-floss, caramel and lemon.
Serve the tart at room temperature or cold with a dusting of icing sugar.Ĭook’s note: Blind-baking the pastry ensures that the pastry is properly cooked. Bake for 30 minutes – the filling will set during the baking process and the pastry will become crisp and golden. Whisk well to combine, then pour into the prebaked tart shell. To make the filling, mix the golden syrup, breadcrumbs, ground ginger, lemon zest and juice in a large mixing bowl. Remove from the oven and remove the wax paper and baking beans. If you don’t have baking beans, use raw rice or dried beans.īake blind for 10 to 15 minutes.
Remove from the fridge, prick the pastry with a fork and cover with a sheet of wax paper and baking beans. Working on a clean, floured surface, roll out the pastry to a size slightly larger than the pie dish and place in the dish. Cover in clingwrap and chill for 30 minutes. Once all the ingredients are incorporated, knead the pastry on a clean, floured surface until it forms a ball. Place the flour in a large mixing bowl and rub in the butter with your fingertips until the mixture resembles breadcrumbs.Īdd the icing sugar, egg yolks and water and mix using a wooden spoon.
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