Have a Harry Potter Holiday With Sticky Treacle Tart

July 12, 2020

Knowledge of treacle tart is largely associated with feasts in the Great Hall of Hogwarts. Unlike the otherworldliness of Chocolate Frogs, treacle tart isn’t impossible to recreate. The tart base is the average, run-of-the-mill shortcrust pastry, but it’s the rich filling that will have your stomach in knots. Made of golden syrup, treacle, or any dark, thick honeyed liquid, it imparts deep notes of brown sugar, coaxing out sweetness tinged with that back-of-the-throat acidity brought on by clover or corn. Texture comes in the form of day-old bread folded into the syrup, so that it is slightly nutty to the bite. Traditionally, it’s eaten with giant dollops of softly whipped cream with lemon zest that brings out the syrup’s natural tang, making for a pretty welcome break from all the indulgence. Mr. Potter would be proud.

treacle tart1

Treacle Tart

Total Time: 2 hours
Yield: 1 9-inch tart

Ingredients: Crust

  • 1 cup flour
  • 1/4 cup sugar
  • pinch of salt
  • 8 tbsp unsalted butter, melted
  • 3/4 tsp vanilla extract

Procedure: Crust

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Whisk together flour, sugar, and salt.
  3. Stir in the butter and vanilla until the dough forms.
  4. Press into the bottom and up the sides of a 9-inch pie/tart pan.
  5. Using a fork, prick the dough.
  6. Line the shell with parchment paper and weigh down with rice, pie weights, or dried beans. Bake until pale golden, about 13-15 minutes.
  7. Remove paper and weights until golden brown, about another 8-10 minutes.
  8. Set aside to cool.

Ingredients: Filling

  • 1/2 loaf of whole wheat bread (about 6 slices)
  • zest and juice of one lemon
  • 1 cup dark corn syrup
  • 1 tsp cinnamon
  • whipped cream

Procedure: Tart

  1. Turn the oven down to 300 degrees Fahrenheit.
  2. Blitz the bread in a food processor until fine.
  3. Place into a bowl and add in the lemon zest and juice, corn syrup, and cinnamon.
  4. Stir until combined.
  5. Pour into the prepared tart shell and bake in the oven for about 30 minutes.
  6. Set aside and cool completely.
  7. Serve with whipped cream.
Pamela Cortez Pamela Cortez

Pamela Cortez writes about food full-time, and has honed her craft while writing for publications such as Rogue, Town and Country, and The Philippine Star. She once rode on a mule for a mile just to eat mint tea and lamb in Morocco, and has eaten a block of Quickmelt in one sitting. Her attempt at food photography can be viewed online @meyarrr.

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