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.
Kate - gluten free alchemist says
Nice tart! Love the addition of cardamom. Sounds divine Janie!
Jane Sarchet says
That’s the nicest thing anyone’s ever called me Kate! :D
Janie x
Glamorous Glutton says
There’s a cardamom zeitgeist going on, I’ve just added it to shortbread. This tart looks fab, wonderful flavours and very indulgent. GG
Jane Sarchet says
Oh wow, I bet that tastes bleddy lovely GG! It is a wonderful spice isn’t it, so exotic and teasing. Delish!
Janie x
Anita-Clare Field says
Oh now this looks delicious, we LOVE cardamom and will be trying out very soon.
Jane Sarchet says
Thanks Anita, it’s a firm favourite in our kitchen too :)
Janie x
Choclette says
Treacle tart always makes me think of my grandmother, who of course made the best treacle tart ever! I always make mine with lots of lemon and ginger to offset the sweetness, but I do like the idea of cardamom AND the little fishes swimming atop it ;-)
Janice says
Such a classic bake and a simple recipe, but the cardamom… well I wouldn’t have thought of that and I bet it blows you away! Love it.
Simone says
And you see it is because of posts like this that my sugarfree spell is bound to fail. This just looks too darn good…
Jane Sarchet says
Sorry Simone ;)
Janie x
Johanna GGG says
treacle tart has been on my to do list for a shamefully long time – I live with treacle lovers and know how much they would love it but there always seems to be too much food to justify baking a pie!
Jane Sarchet says
I know exactly what you mean Johanna, although a savoury pie never feels so decadent as a sweet one. Mind you, this one didn’t last very long in our house (nd there’s only 2 of us!)
Janie x
Bintu @ Recipes From A Pantry says
You knew you would have me at cardamom right?
Jane Sarchet says
Totally :D
Janie x
Fiver Feeds says
This tart looks amazing, great job!
Jane Sarchet says
Well thank you kindly Fiver Feeds :)
Janie x