A divine twist on a classic, this Cardamom Scented Treacle Tart will be the highlight of any meal or coffee break, and won’t break the bank either.
I was kind of surprised when researching traditional treacle tarts that they are such a thrifty dessert. I was also kind of surprised that the sweet, gooey centre is just a mix of golden syrup and breadcrumbs. Huh. Clever stuff.
Whilst their extreme sweetness would ensure diners only need a thin slice to finish off a meal or accompany a strong cup of coffee, a well made treacle tart sure does feel like a truly decadent pud, worthy of the finest dining tables.
So I took a bunch of traditional recipes, merged them to make my own and added cardamom purely because it it an awesome spice. And so my friends, I am happy to bring you the best damn treacle tart I’ve ever tasted.
If you need a show stopping dessert, this one’s on me :)
- 1/2 a pack of shortcrust pastry
- 25g butter
- 350g golden syrup
- zest of 1/2 a lemon
- juice of 1/2 a lemon
- The seeds from 6 cardamom pods, finely ground
- 1/2 teaspoon dried ginger
- 160g breadcrumbs
- 1 egg, beaten
- Preheat the oven to 180/350/gas 4
- Make your own pastry, or roll out the pre-made pastry to be as thick as a £1 coin, and use it to line a 20cm pie dish.
- In a large saucepan add the syrup, butter, zest, juice, ginger and cardamom and stir until melted and well combined.
- Remove from the heat and tip in the breadcrumbs. Mix well then spoon the mixture into the pastry case, flattening and smoothing down with the back of your spoon.
- Arrange the pastry leaves around the top of the tart, and brush all exposed pastry with the beaten egg. Bake for 35-40 minutes or until the pastry has turned golden brown and the filling has puffed up and darkened a little. Let cool before diving in.