Hairy Bikers Treacle Tart​ Recipe

This delightfully sweet Hairy Bikers Treacle Tart is made with rich golden syrup, fine white breadcrumbs, zesty lemon juice, and a buttery shortcrust pastry. The result is a wonderfully sticky and gooey tart with a bright, citrusy note that perfectly balances the sweetness. It’s a perfect comforting dessert after a Sunday roast, wonderful for any season, and serves about 8 people.

Hairy Bikers Treacle Tart Ingredients

For the Buttery Shortcrust Pastry:

• 1 ¾ cups all-purpose flour, plus extra for dusting
• ½ cup cold unsalted butter, cubed
• 1 large egg yolk
• 2-3 tablespoons ice-cold water

For the Sticky Treacle Filling:

• 1 ¾ cups golden syrup (light treacle)
• 1 ½ cups fine fresh white breadcrumbs
• 1 large lemon, zest and juice
• 2 tablespoons heavy cream

How To Make Hairy Bikers Treacle Tart

1. Prepare the pastry: In a large bowl, add the flour and cubed butter. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Mix the egg yolk with 2 tablespoons of ice-cold water and add it to the flour, mixing with a knife until a dough begins to form. Use your hands to bring it together into a ball, adding the last tablespoon of water only if needed. Wrap in plastic wrap and chill for 30 minutes.
2. Line the tart tin: On a lightly floured surface, roll out the chilled pastry to about a ¼-inch thickness. Carefully line a 9-inch loose-bottomed tart tin with the pastry, pressing it gently into the edges. Trim the excess pastry from the rim. Prick the base all over with a fork and place it in the freezer for 15 minutes to firm up.
3. Blind bake the pastry case: Preheat your oven to 400°F (200°C). Line the chilled pastry case with parchment paper and fill it with baking beans or uncooked rice. Place on a baking sheet and bake for 15 minutes. Carefully remove the paper and beans, then return the pastry case to the oven for another 5-7 minutes until it is pale golden. This process, known as blind baking, ensures a crisp crust.
4. Make the filling: While the pastry bakes, gently warm the golden syrup in a saucepan over low heat until it is runny. Do not let it boil. Remove from the heat and stir in the fresh breadcrumbs, the zest and juice of the lemon, and the heavy cream. Mix until everything is well combined.
5. Fill and bake the tart: Reduce the oven temperature to 350°F (180°C). Pour the treacle filling into the warm, blind-baked pastry case. Bake for 25-30 minutes, or until the filling is set and golden brown on top. Let the tart cool in the tin for at least 20 minutes before slicing and serving.

Recipe Tips

• Don’t Overwork the Pastry: When mixing the pastry, handle it as little as possible. Overworking develops the gluten in the flour, which can result in a tough, chewy crust instead of a short, crumbly one.
• Blind Baking is Crucial: Do not skip the blind baking step. This pre-bakes the pastry shell, preventing the wet filling from seeping in and creating the dreaded “soggy bottom.” A crisp base is key to a great tart.
• Use Fresh Breadcrumbs: For the best texture, use fresh white breadcrumbs. You can easily make them by blitzing a few slices of day-old white bread in a food processor. They give the filling a softer, more pleasant consistency than dry, packaged crumbs.
• The Lemon is Not Optional: The sharp, zesty flavor of a fresh lemon is essential. It cuts through the intense sweetness of the golden syrup, creating a beautifully balanced and moreish dessert.

What To Serve Treacle Tart

Treacle tart is incredibly rich and sweet, so it pairs beautifully with something that can temper its intensity. A generous dollop of clotted cream is the most traditional and perfect accompaniment. Alternatively, serve a warm slice with a drizzle of simple pouring cream, a scoop of good-quality vanilla ice cream, or a spoonful of tangy crème fraîche.

How To Store Treacle Tart Leftovers

• Room Temperature: The tart is best stored at room temperature. Keep it covered in an airtight container or wrapped well, and it will stay fresh for up to 3 days.
• Freeze: Treacle tart freezes surprisingly well. Wrap the cooled tart (or individual slices) tightly in a double layer of plastic wrap and then a layer of foil. It can be frozen for up to 2 months. Thaw at room temperature before serving.

Hairy Bikers Treacle Tart Nutrition Facts

• Serving size: 1 slice (1/8th of tart)
• Calories: 479 kcal
• Total Fat: 16g
• Saturated Fat: 8g
• Sodium: 210mg
• Total Carbohydrate: 79g
• Dietary Fiber: 1.5g
• Sugars: 58g
• Protein: 5g

Frequently Asked Questions

• What is golden syrup and is there a substitute? Golden syrup, or light treacle, is a thick, amber-colored sugar syrup with a unique buttery flavor. It’s a key ingredient in British baking. The best substitute is light corn syrup, though the flavor won’t be as rich. Maple syrup or honey can be used, but they will significantly change the taste of the tart.
• Why is my treacle tart filling runny? A runny filling is usually due to one of two things: it was underbaked, or the ratio of breadcrumbs to syrup was off. Ensure you bake the tart until the center is just set (it should have a slight wobble). Using too few breadcrumbs means there isn’t enough substance to absorb the syrup and thicken the filling.
• Can I use store-bought pastry? Absolutely! To save time, a pre-made sheet of shortcrust pastry will work very well. Just be sure to follow the instructions for blind baking it in your tart tin before adding the filling.

Try More Recipes:

• Hairy Bikers Carrot Cake​ Recipe
• Hairy Bikers Easy Tarte Tatin Recipe ​
• Hairy Bikers Pavlova​ Recipe

Hairy Bikers Treacle Tart​ Recipe

Author: Alex Saidani Cooking Method:Baking Cuisine:British Courses:Hairy Bikers Desserts & Bakes

Difficulty:BeginnerPrep time: 25 minutesCook time: 55 minutesRest time: minutesTotal time:1 hour 15 minutesCooking Temp: CServings:8 servingsEstimated Cost: $Calories:479 kcal Best Season:Summer

Description

The classic Hairy Bikers Treacle Tart features a crisp, buttery shortcrust pastry filled with a sweet, sticky mixture of golden syrup, fresh breadcrumbs, and a bright kick of lemon juice and zest. This iconic British dessert is wonderfully gooey and comforting, perfect served warm.

Ingredients

For the Buttery Shortcrust Pastry:

• 1 ¾ cups all-purpose flour
  
• ½ cup cold unsalted butter, cubed
  
• 1 large egg yolk
  
• 2-3 tablespoons ice-cold water

For the Sticky Treacle Filling:

• 1 ¾ cups golden syrup
  
• 1 ½ cups fine fresh white breadcrumbs
  
• 1 large lemon, zest and juice
  
• 2 tablespoons heavy cream

Instructions

1. Prepare the pastry: Rub butter into flour to create breadcrumbs. Mix in egg yolk and cold water to form a dough. Chill for 30 minutes.
   
2. Blind bake the crust: Roll out the pastry and line a 9-inch tart tin. Prick the base, chill, then line with parchment and baking beans. Bake at 400°F (200°C) for 15 minutes, remove beans, and bake for 5 more minutes until golden.
   
3. Make the filling: Gently warm the golden syrup, then stir in the breadcrumbs, lemon zest and juice, and cream.
   
4. Fill and bake: Reduce oven to 350°F (180°C). Pour the filling into the baked pastry case and bake for 25-30 minutes until set. Cool slightly before serving.