Treacle tart with clotted cream recipe

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Treacle tarts are often too sweet. Ours is not overpoweringly sugary, and has a slightly caramelised top with an almost nutty taste. It is so popular at Canteen that we are always having to make more.

  • Yield: 25 cm tart


  • 25 cm sweet pastry case, baked blind clotted cream to serve
For the Filling
  • 120 g stale white bread with crusts
  • 250 ml double cream
  • 2 egg yolks
  • 200 ml golden syrup
  • 2 tsp syrup form a jar of stem ginger
  • 40 g butter, melted
  • 1 grated lemon juice and zest
How to Make It
  1. Preheat the oven to 160°C. Place the bread in a food processor and process until it is in coarse crumbs.
  2. Beat together the cream, egg yolks, golden and ginger syrups, melted butter and lemon zest and juice. Mix in the breadcrumbs.
  3. Pour into the tart case. Bake for about 30 minutes or until golden. Allow to cool and set.
  4. Just before serving, place the tart in a moderate oven to warm for 10–15 minutes.
  5. Remove from the tin and cut into wedges. Serve with clotted cream.

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