Hairy Bikers Treacle Tart is made with plain flour, butter, free-range eggs, golden syrup, fresh breadcrumbs, and lemons. This traditional Treacle Tart recipe creates a delicious dessert that takes about 2 hours to prepare and can serve up to 10 people. This Hairy Bikers Treacle Tart Is perfect for the crowd.
Hairy Bikers Treacle Tart Ingredients
For The Pastry:
- 3kg Plain Flour
- 1.25kg Butter, Diced
- 10 Free-range Eggs, Beaten
For The Filling:
- 2 Litres Golden Syrup
- 625g Fresh Breadcrumbs
- 10 Free-range Eggs, Lightly Beaten
- Zest And Juice Of 5 Lemons
How To Make Hairy Bikers Treacle Tart
- Making the Pastry: Rub the diced butter into the flour until it looks like breadcrumbs. Gradually add the beaten eggs and mix until it forms a dough. If needed, add a little cold water. Wrap the dough in cling film and refrigerate for at least 30 minutes. If making five tarts, divide the dough into five equal portions and wrap them separately.
- Preparing the Tart Cases: Preheat the oven to 180C/350F/Gas 4. On a floured surface, roll out the pastry and line the tart tins or baking trays. Cover with cling film and refrigerate for 15 minutes. Remove the cling film, line with greaseproof paper, and fill with baking beans. Bake for 10-15 minutes. Remove the paper and beans, then bake for another 3-5 minutes. Lower the oven temperature to 140C/275F/Gas 1.
- Making the Filling: In a large bowl, combine golden syrup, breadcrumbs, beaten eggs, lemon zest and juice. Pour the mixture into the pastry cases and bake for about 50 minutes or until golden brown.
- Serve: Allow to cool slightly before serving.
Recipe Tips
- Cold Butter: Use cold butter for the pastry. This makes the crust flaky and crisp.
- Rest the Dough: Chill the dough in the fridge. This stops the dough from shrinking when you bake it.
- Even Thickness: Roll out the pastry to an even thickness, about 1/4 inch. This helps it bake evenly.
- Proper Blind Bake: Use enough baking beans to cover the pastry completely. This keeps it flat and bakes it evenly.
- Mix Well: Mix the filling really well. This spreads the lemon zest and breadcrumbs evenly for a perfect taste in every bite.
What To Serve With Treacle Tart
Treacle Tart goes well with clotted cream, vanilla ice cream, fresh berries, or whipped cream. You can also serve it with honey, powdered sugar, lemon sorbet, or caramel sauce for a tasty dessert.
How To Store Treacle Tart
- Refrigerate: Store the tart in an airtight container in the fridge for up to 5 days.
- Freeze: Wrap the tart tightly in cling film and foil, then freeze for up to 3 months. Thaw in the fridge overnight before serving.
Treacle Tart Nutrition Facts
- Calories: 1080 kcal
- Total Fat: 52g
- Saturated Fat: 30g
- Cholesterol: 300mg
- Sodium: 360mg
- Total Carbohydrates: 140g
- Dietary Fiber: 3g
- Sugars: 95g
- Protein: 14g
Try More Hairy Bikers Recipes:
- Hairy Bikers Tiramisu
- Hairy Bikers Apple Tarte Tatin
- Hairy Bikers Key Lime Pie
- Hairy Bikers Plum Crumble
Hairy Bikers Treacle Tart
Description
Hairy Bikers Treacle Tart is made with plain flour, butter, free-range eggs, golden syrup, fresh breadcrumbs, and lemons. This traditional Treacle Tart recipe creates a delicious dessert that takes about 2 hours to prepare and can serve up to 10 people. This Hairy Bikers Treacle Tart Is perfect for the crowd.
Ingredients
For The Pastry:
For The Filling:
Instructions
- Making the Pastry: Rub the diced butter into the flour until it looks like breadcrumbs. Gradually add the beaten eggs and mix until it forms a dough. If needed, add a little cold water. Wrap the dough in cling film and refrigerate for at least 30 minutes. If making five tarts, divide the dough into five equal portions and wrap them separately.
- Preparing the Tart Cases: Preheat the oven to 180C/350F/Gas 4. On a floured surface, roll out the pastry and line the tart tins or baking trays. Cover with cling film and refrigerate for 15 minutes. Remove the cling film, line with greaseproof paper, and fill with baking beans. Bake for 10-15 minutes. Remove the paper and beans, then bake for another 3-5 minutes. Lower the oven temperature to 140C/275F/Gas 1.
- Making the Filling: In a large bowl, combine golden syrup, breadcrumbs, beaten eggs, lemon zest and juice. Pour the mixture into the pastry cases and bake for about 50 minutes or until golden brown.
- Serve: Allow to cool slightly before serving.
Notes
- Cold Butter: Use cold butter for the pastry. This makes the crust flaky and crisp.
- Rest the Dough: Chill the dough in the fridge. This stops the dough from shrinking when you bake it.
- Even Thickness: Roll out the pastry to an even thickness, about 1/4 inch. This helps it bake evenly.
- Proper Blind Bake: Use enough baking beans to cover the pastry completely. This keeps it flat and bakes it evenly.
- Mix Well: Mix the filling really well. This spreads the lemon zest and breadcrumbs evenly for a perfect taste in every bite.
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