Treacle Tart

March 8, 2019

1 Big Tart/6 smaller tartlets



430 ml Cake flour

60 ml sugar

1,25 ml salt

150 ml cold butter

2 egg yolks



125 ml Caramel sauce

120 ml Golden syrup

125 ml Soft bread crumbs

60 ml Cream

60 ml melted butter

3 eggs

Zest and Juice of 1 lemon   HINT: You can Substitute 30 ml of butter with 30ml Lemon oil instad of lemon juice.

5 ml Vanilla

1,25 ml ground cinnamon

1,25 ml ground ginger



1.         Crust:  In a food processor blend flour,sugar, salt, butter until crumbly. While motor is running add egg. Blend until a dough forms. Refrigerate for about 30 min.

2.         Line tart shells and place baking paper with baking beans inside. Bake blind for 10-15 minutes until just golden brown.

3.         Filling: Mix everything until well blended.

4.         Pour into baked tart shells and bake for another 15 minutes or until set and golden brown.

5.         Serve warm or room temperature with dollop of cream.



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345 Glyn street, Hatfield, Pretoria