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.
And talking coffee, this would be a good a time as any to introduce you to my other latest addiction: Cardamom Coffee. Oh boy, it is so good!
So I took a bunch of traditional recipes, merged them to make my own and added cardamom purely because it is an awesome spice.
And so my friends, I am happy to bring you the best damn treacle tart I’ve ever tasted. If you ever need a show stopping yet frugal dessert, this one’s on me :)
- 1/2 a pack of shortcrust pastry
- 25 g butter
- 350 g 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
- 160 g 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.