vegan treacle tart

Vegan Treacle Tart

15 Mins     35 Mins     Easy     5

This vegan treacle tart has a soft and slightly chewy treacle filling, with the addition of lemon juice for a more refreshing sweetness.

Serves 10-12

Ingredients:

Pastry

  • 175g plain flour
  • 100g cold vegan butter, cubed
  • 25g icing sugar
  • 2 tbsp cold water

Filling

  • 150g crustless stale white bread
  • 500g golden syrup
  • grated zest and juice (about 50ml) of 1 medium lemon

Instructions:

  • In a food processor, add in the plain flour, cubed butter, and icing sugar. Pulse until the mixture resembles breadcrumbs. Add 2 tbsp water and pulse again until the mixture starts to come together.
  • Tip the mixture onto a lightly floured surface and bring together into a dough ball. Roll into a circle about 3mm thick, and wide enough to fit a 23cm shallow tart tin, preferably with a removable bottom. If the tart tin has a loose bottom, use the bottom piece to help roll the pastry to the correct size. Line the tart tin with the pastry. Prick the base of the pastry all over with a fork and place in the fridge for at least 30 minutes (or as long as overnight).
  • Preheat the oven to 180C/360F fan. Place either parchment paper or foil on top of the pastry case and fill with baking beans. Bake the pastry case for 15 minutes.
  • As the pastry case bakes, break the bread up into chunks and whizz in a food processor to make breadcrumbs. Tip them out into a large bowl. In a small saucepan, gently heat the golden syrup with the lemon zest and juice until the mixture becomes runny. Set aside.
  • Remove the pastry case from the oven, take out the baking beans with the parchment paper/foil, and return to bake for another 5 minutes or until just starting to lightly brown around the edges. As the pastry case finishes baking, pour the syrup mixture over the breadcrumbs, making sure they all get coated. Only stir the mixture around a few times if needed (this avoids an overly chewy filling).
  • Remove the pastry case from the oven and turn the temperature down to 160C/320F fan. Pour the filling into the case and bake for 35-40 minutes until the filling is golden brown around the edges. Turn halfway through the baking time if one side is browning more quickly.
  • Leave to cool in the tin for at least 15 minutes before serving. Best served warm with vegan ice cream or cream.

Store in an airtight container for up to 3 days, or slice and freeze for up to 2 months

vegan treacle tart

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