These individual treacle tarts make the ideal dessert or afternoon treat. Made with golden syrup and breadcrumbs, they are wonderfully sticky and moreish. All the more decadent when drizzled with a little double cream!
- You will need six 9-10cm fluted, shallow flan tins and a baking tray. To make the pastry, put the flour and butter in a food processor and whizz until the mixture looks like breadcrumbs. (If you don’t have a processor, rub the butter into the flour with your fingertips.) Add 3-4 tsp cold water and mix to a soft dough.
- On a lightly floured surface, divide the pastry into 6 equal pieces. Roll each one into a ball. Taking one piece at a time, roll out thinly until the pastry is large enough to cover the base and sides of a tin. Press down well, and prick the base all over with a fork. Repeat with the remaining pastry balls. Chill for 30 mins.
- Heat the oven to gas 6, 200°C, fan 180°C. Heat a baking tray in the oven.
- For the filling, warm the golden syrup a little in a pan until runny. Add the lemon zest and juice and the breadcrumbs. Mix well, then divide between the pastry cases.
- Bake for 15 mins, reduce the heat to gas 4, 180°C, fan 160°C and cook for a further 15 mins, until the pastry is pale golden and the filling is set. Serve warm or cool.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.