Monday, January 3, 2011

Treacle Tart

Behold, part two the Harry Potter party recipes! I have never had treacle tart in my life and so I had no idea what I was getting into when the boys requested this English favourite for their party. It took me two tries to get the recipe right. I started with this recipe. My first mistake was glossing over the part of the recipe that called for fresh bread crumbs. I thought it was a little weird that the tart filling would use bread crumbs but, after cracking a few jokes about English cuisine, I charged ahead with regular ol' dried bread crumbs. Quelle disaster. The tarts baked up so hard you could sand the floor with them. My second mistake was using water in the shortbread crust--that makes it bake up like concrete. I then checked out this recipe. I thought the proportion of syrup to bread crumbs looked better in this recipe, but was dubious that it would make enough filling to fill a 9" crust. So, after much trial and error, here is my recipe (and it was really tasty).

Shortcrust Pastry
- 6¾ oz all purpose flour
- 3 oz icing sugar
- 1/4 tsp salt
- 5½ oz cold Earth Balance margarine

1. Sift flour, icing sugar, and salt into a bowl, then cut in margarine until mixture resembles coarse bread crumbs.
2. Press 2/3rds of the mixture into a 9" pie pan, making about a 1" lip. Drizzle a few drops of oil over the remaining dough and press it into a ball. Wrap the dough ball in plastic, cover the pie plate in plastic, and refrigerate for 30 mins.
3. Preheat oven to 375. When crust has cooled, prick the bottom with a fork, line with aluminum foil, and fill with dried beans (or pie weights). Bake for 15- 17 mins, until just lightly golden. Remove beans (or weights) and parchment. If the bottom of the crust seems moist, return to the oven for 1-2 mins to dry out. Remove and let cool. Make the filling.

- 270g golden syrup (I used Lyle's)
- 150 g fresh bread white bread crumbs (I pulsed bread slices in the food processor)
- grated rind and juice of one lemon

1. Heat syrup in a saucepan over med-lo heat, until runny. Add breadcrumbs, lemon rind and juice, and mix well. Pour into cooled crust.
2. Roll out remaining crust in a lightly floured surface and make a lattice top. Protect pre-baked crust with foil, and bake for about 24 mins, until pastry is golden and filling is set. Serve warm.

I noticed that clotted cream is a popular addition to a slice of treacle tart. You could try this recipe. I did not have the required ingredients, so I whisked 1 tbsp of sugar into the cream scraped off the top of a can of coconut milk left in the fridge.


Melomeals: Vegan for $3.33 a Day said...


I think I have that same plate! I have them in several different colors..

Paper Finch said...

I have had the hardest time making a passable veganized whipped cream. Any suggestions?

JellyBabyGuard said...

I LOVE treacle tart - I'm English so always had it as a child and although I can't quite eat as much of it now (I've lost my sweet-tooth in my old age!) I still make one here and there. The first recipe wouldn't load for me but my advice for anyone looking for an English or British recipe (or just some good curries) ALWAYS check the bbc website first as you'll usually find what you're looking for there.

Pancake said...

Looks delicious, and LOVELY. Nice job!

Rom said...

This looks exactly the way treacle tart is supposed to be. Well done!

louzilla said...

Thanks for the recipes! I hope you don't mind, I've linked to them over at Dumbledore's Vegan Army, a vegan Harry Potter-themed food blog. Everything looks great!

Lexa J. S. Knight said...

My dad used to make the most delicious treacle tart when I was a kid - this looks exactly the same(I hadn't thought I'd ever eat it again)
I can't wait to try this :)

Nicole said...

Wow! I will have to add this to my to-do list.

I alwayd thought that treacle tarts had some sort of jam in them, like apricot. Guess it's just a bunch of sugar, though tasty sugar, and the breadcrumb addition has me really intrigued.

Your treacle tart sort of reminds me of Quebecois "sugar pie", or tart au sucre, except that the French-Canadian tart is filled with sugar and a bit of condensed milk, depending on regional differences. A vegan version would be really easy to make with coconut milk and sugar.

Retromus-ik said...

I'm definitely going to be trying some of your recipes! Thanks for sharing.

Kenny and Teresa Wolfe said...

To Paper Finch....As Vegan Dad mentioned, if you refrigerate two cans of coconut milk (no emulsifiers), drain from bottom, then scoop out remainder into a cold mixing bowl and beat with 1/2 cup powdered sugar, you will have a lovely whipped cream!

Vegan Dad - great job! I'm a new follower of your blog. What fun to have a Harry Potter party with all the traditional foods - might have to do that in celebration of the last movie! =)

Eric Fortney said...

I'll have to try this one out for myself, looks great!

Lisa is Raw on $10 a Day (or less!) said...

I LOVE this idea! (I'm so old I remember treacle tarts from Chitty Chitty Bang Bang! :)

Minime said...

When you suse half flour and half nut meal you can also use half fat margarine,or melt margarine and mix with the same ammount water/plant based milk.

The nuts will keep the shortbreadcrust from turning into concrete.

Instead of bread crumps I would use ground nuts, not the nut meal because you miss the crunch then.

The nuts make it healthier and with rice flour instead of normal flour you can make it gluten free

Unknown said...

Leave coconut cream can in the fridge for 5 hours. Spoon thick cream contents into bowl. Whip with an eletric mixer. Add a teaspoon of vanilla essence and nayple syrup to taste. Perfect.