Hello………..Treacle Tart served with Bourbon Cream

By Simon  , ,   ,

February 28, 2014

We all love a beautiful Treacle Tart - sticky and moist encased in a sweet, crumbly, butter pastry. Served warm from the oven with fresh cream, iced cream or custard. Today we flavoured double cream with a hint of Bourbon, yumo!!!

  • Prep: 20 mins
  • Cook: 35 mins
  • Yields: 6


225 Grams Plain flour

1 Pinch Salt

150 Grams Butter

75 Grams Icing sugar

1 Medium Egg

1 Medium Egg yolk

250 Grams Golden syrup

1 Medium Lemon

250 Grams Fresh breadcrumbs

25 ml Double cream

1 Medium Egg yolk

100 ml Double cream

Dash Bourbon

Scattering Icing sugar


First make your pastry.   In a large mixing bowl add sifted flour and salt, cubed butter and bring together with your fingers and thumbs to resemble crumbs.  Now stir in the sugar, add the egg yolk and the whole egg and work it all together to a nice dough.  Cover and chill for 30-60 mins.

Pre heat your oven 200c

Line a 18cm x 2.5 cm buttered flan ring with your rolled pastry and then with greaseproof and baking beans. Bake for 15 mins until just golden.  As the pastry case is cooking, warm the syrup, lemon juice and zest, stir in the breadcrumbs  (to jazz this up we subbed 50g of the breadcrumbs for 50g of chopped and a few whole pecans, giving it some extra crunch, its like treacle tart meets pecan pie)  😉 and add the cream. Pour into the pastry case and bake for approximately 20 mins until it's golden brown.  Leave to cool before removing it from the flan ring.  Treacle tart is best served at room temperature with lashings of your chosen cream or custard.  So there it is...... a delicious and totes moreish Treacle Tart a  true British classic.







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