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    Home » Pies, Tarts, & Cobblers

    Published Aug 20, 2020 · Updated Aug 31, 2022 · by Tammy Spencer · This post may contain affiliate links.

    Easy Mini Treacle Tarts

    Jump to Recipe Jump to Video
    Treacle Tart sliced & plated on blue plate with tart on green plate on book & glass owl in background Pinterest banner.
    Treacle Tart sliced & plated on blue plate with tart on green plate on book & glass owl in background Pinterest banner.

    These easy mini Treacle Tarts have a lovely buttery flavor with a hint of citrus and a texture similar to Pecan Pie. Harry Potter loved these delightful British dessert tarts, and so will you!

    Treacle Tart sliced & plated on blue plate with tart on green plate on book & glass owl in background. this …

    Why this recipe works

    • The flavor is sweet and citrusy, with lovely golden undertones
    • These cute little tarts are great for portion control
    • You can double the recipe for a full-sized tart

    I'm in the doldrums of Droughtlander (that is, the time between the last and next season of Outlander, the show that started me on this journey).

    My friends, Mary & Blake, are also on a hiatus from their OutlanderCast podcast, but have filled the gap with The Potterverse, a podcast that has reignited my passion for Harry Potter.

    the Potterverse podcast logo
    A fun podcast about the world of Harry Potter

    Seriously, if you're a fan of the books and/or movies, and you want to listen to a humorous and thoughtful chapter by chapter discussion of said universe, give this podcast a listen. You'll be engaged and entertained from the first show!

    Anyway, it won’t surprise you to hear that my rediscovered interest in Harry Potter would inevitably turn to food and drink.

    But when you're talking sweet treats, what better place to start than Harry's favorite dessert, Treacle Tarts!

    Jump to:
    • Why this recipe works
    • What you need
    • How to make mini tarts
    • Questions asked and answered
    • Pro Tip: Defining treacle
    • No wonder Harry Potter loved them
    • Related Recipes
    • Recipe

    What you need

    Treacle Tarts are a quintessential British dessert. The first mention of them came from the late 19th Century cookbooks of Mary Jewry, and they've gained a huge following since. If you're unfamiliar with treacle (aka golden syrup, or light treacle) in this instance), its description is in the Pro Tip below.

    There are many Treacle Tart recipes available. These recipes are for a tart made of a shortcrust pastry shell with a thick filling of golden syrup, breadcrumbs, and lemon juice or zest.

    The differences between many recipes center on (1) whether or not heavy cream, butter, and egg is included in the filling, and (2) whether the tart is topped with a lattice crust.

    The filling is less dense when heavy cream, butter, and egg are included, and the texture is like Pecan Pie or Brown Sugar Pie. That sounds good!

    a small scone
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    Treacle Tart ingredients portioned in glass bowls on a tray from overhead.
    Ingredients for Treacle Tart filling

    How to make mini tarts

    Instead of one large Treacle Tart in a 9-inch tart pan, I'm making four small, sharable-for-two tarts in 4-inch mini tart pans.

    It's all about portion control, people. Besides, they're really cute!

    Step 1: Make the tart shells

    Roll out the shortcrust pastry dough to a large circle 13-inches in diameter. Cut out four rounds using a 6-inch round cookie cutter (the same one I used for my Checkerboard Cake) to cut out pastry dough to line the tart pans (photo 1). If that's not handy, tracing a 6-inch plate will work as well.

    Collage of cutting out tart shell dough.
    Preparing the shortcrust pastry and blind baking it

    Step 2: Blind bake the tart shells

    Transfer the dough to four 4-inch mini tart pans with removable bottoms. Trim the excess dough. Trim the excess dough, then freeze the tart shells for 20 minutes.

    To blind bake crust (that is, bake it before filling it), the pie or tart pan is usually lined with parchment paper and filled with beans or rice. These help to hold the shell's shape.

    Instead, freeze the tart shells for 20 minutes, then prick the bottom of each with a fork. Wrap each pan tightly with a sheet of aluminum foil, pressing snugly up against the sides of the pan (photo 2). This is the same method used for making Butterscotch Pie for Two that keeps the dough from slumping and shrinking when it's baked.

    Collage of tart shells frozen and covered with foil.
    Preparing the shortcrust pastry and blind baking it

    Place the tart pans on a half sheet baking pan lined with a Silpat silicone mat or parchment paper (to catch drips later on). Bake the tart shells at 375˚F until the crust is just set, about 15 minutes. Remove the foil and bake until the shells are light brown, about 5 minutes more (photo 3).

    Collage of tart shells par-baked and blind-baked.

    Step 3: Make the filling

    While the tart shells are in the oven, you can make the filling. While the tart shells are baking, heat the golden syrup in a small saucepan over medium heat until it’s warm and loose. Remove the pan from the heat and stir in the bread crumbs, heavy cream, egg, butter, zest, and salt (photo 4).

    Super simple!

    Collage of mixing treacle tart filling.
    Making the Treacle Tart filling

    Step 4: Bake the tarts

    Remove the tart shells from the oven. Pour the filling into each tart shells about ¾ full. Bake until the filling is just set, about 15 to 20 minutes (photo 5). Cover the tarts with foil if the crusts are getting too brown.

    Remove the pan from oven, and transfer tarts to wire rack to cool.

    Collage of a treacle tart before & after baking.
    Before and after baking the mini tarts

    Questions asked and answered

    Here are some questions you might have...

    What is treacle called in the US?

    Light treacle is a golden syrup, similar to honey in texture, though it has a more buttery caramel flavor because it's made from cane sugar. Dark treacle is most similar to molasses.

    How would you use treacle?

    Treacle is a syrupy by-product of refining cane sugar. We in the US don't have an equivalent for light treacle, so there aren't really recipes for that here. We do frequently use molasses in treats like gingerbread, molasses cookies, and Shoofly Pie.

    Where can I buy golden syrup in the US?

    Many well-stocked grocery chains have golden syrup in the British section of their international foods aisle. You can also find it online.

    Treacle Tart sliced & plated on a blue plate with a plaid background from overhead.

    Pro Tip: Defining treacle

    What is treacle? It's not too common in the US, so a definition is in order.

    Treacle is a British staple, and comes in two forms, light treacle (like Lyle's Golden Syrup), and black treacle (like Lyle's Black Treacle, or what we in the US would call molasses). The word treacle can indicate either the light or dark varieties.

    Many recipes for Treacle Tarts state treacle in the ingredients list without defining which one to use. Or worse, saying you could use either one. However, there are major differences in flavor between the two, so it's important to choose wisely.

    Lyle's Golden Syrup & Grandma's molasses on table with flowers.
    Treacle, two ways...there's a big difference in taste between golden syrup and molasses

    No wonder Harry Potter loved them

    Treacle Tarts remind me of the aforementioned Brown Sugar Pie although less caramelly and more buttery from the golden syrup. There's also a lovely citrus note underneath that keeps the sweetness from being too cloying.

    In other words, Treacle Tarts are yummy! No wonder they were Harry Potter's favorite dessert at Hogwarts.

    Served with lightly sweetened whipped cream (or clotted cream, or even vanilla ice cream), Treacle Tarts will surprise and delight you. And the mini size is perfect for sharing with a special someone (or maybe not...I won't judge!).

    If you'd rather make one full-sized tart, just double the recipe and use a 9-inch tart pan with a removable bottom. Increase the shortcrust blind baking to a total of 30 minutes, and bake the filling for 30 minutes or until set.

    Treacle Tart on blue plate with tart on green plate on open book & glass owl in background.

    And if you want something a little more grown up to serve with them, Boozy Butterbeer is a fun cocktail, with variations for frozen, hot, and even a Butterbeer mocktail.

    Oh, and what else can you make with that Lyle's Golden Syrup? Make Sticky Toffee Pudding, another wonderful British dessert. Want another example of a classic British tart? Try my Mini British Bakewell Tarts.

    I encourage you to try these British desserts, especially those from the world of Harry Potter. I bet Harry would approve!

    Slainté! L’chaim! Cheers!

    Tammy

    Related Recipes

    There are many ways to enjoy a smaller version of a treat if you're looking for portion control. Here are some ideas that have been scaled down for small servings, and I have many more. Have a go!

    • Three crumpets stacked on a white cake stand surrounded by strawberries.
      Easy Sourdough Discard Crumpets
    • Three mini Bakewell tarts on a white cake stand.
      Mini British Bakewell Tarts (Almond and Jam Tarts)
    • Eton Mess in a bowl on red scarf.
      Easy English Eton Mess
    • Glass filled with Cranachan layers next to a spoon on a red & plaid scarf.
      Cranachan Trifle (Scottish Raspberry Dessert)

    Love this recipe? Please leave a 5-star ⭐️ rating in the recipe card below ⬇️ and/or a comment further down the page.

    I'd love to hear from you! Stay in touch on Facebook, Instagram, Pinterest, and please tag me using the hashtag #scotchandsconesblog. You can also sign up for my mailing list. I can't wait to see your creations!

    Recipe

    Treacle Tart sliced & plated on blue plate with tart on green plate on book & glass owl in background.

    Easy Mini Treacle Tarts

    Tammy Spencer
    These easy mini Treacle Tarts have a lovely buttery flavor with a hint of citrus and a texture similar to Pecan Pie. Harry Potter loved these delightful British dessert tarts, and so will you!
    Adapted from Saveur
    4 from 4 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 15 mins
    Cook Time 40 mins
    Chilling Time 20 mins
    Total Time 1 hr 15 mins
    Course Dessert
    Cuisine British
    Servings 8 servings
    Calories 220 kcal

    Equipment

    • 6-inch round cookie cutter
    • 4-inch mini tart pans (set of 6)
    • half sheet baking pan
    • Silpat silicone mat or parchment paper
    Prevent your screen from going dark while cooking

    Ingredients
     
     

    For the tart shells

    • ½ recipe basic shortcrust pastry, see Recipe Notes

    For the filling

    • ½ cup golden syrup
    • 3 tablespoons bread crumbs, fresh, see Recipe Notes
    • 1½ tablespoons heavy cream
    • ½ large egg, beaten, see Recipe Notes
    • 1 tablespoon unsalted butter
    • ½ teaspoon lemon zest
    • ¼ teaspoon kosher salt
    • whipped cream, lightly sweetened, for garnish

    Instructions
     

    • Preheat oven to 375 °F.
    • Prepare the tart shells: Roll the shortcrust pastry dough into a large circle about 13-inches in diameter. Cut out four rounds with a 6-inch round cookie cutter (or trace the bottom of a small plate). Transfer the dough to four 4-inch mini tart pans with removable bottoms. Trim the excess dough, then freeze the tart shells for 20 minutes.
    • Remove the tart shells from the freezer and prick the bottom of each with a fork. Wrap each pan tightly with a sheet of aluminum foil, pressing snugly up against the sides of the pan.
    • Place the tart pans on a half sheet baking pan lined with a Silpat silicone mat or parchment paper (to catch drips later on). Blind bake the tart shells until the crust is just set, about 15 minutes. Remove the foil and bake until the shells are light brown, about 5 minutes more.
    • Make the filling: While the tart shells are baking, heat the golden syrup in a small saucepan over medium heat until it’s warm and loose. Remove the pan from the heat and stir in the bread crumbs, heavy cream, egg, butter, zest, and salt.
    • Remove the tart shells from the oven. Pour the filling into each tart shells about ¾ full.
    • Bake until the filling is just set, about 15 to 20 minutes. Cover the tarts with foil if the crusts are getting too brown.
    • Remove the pan from oven, and transfer tarts to wire rack to cool.
    • Serve with lightly sweetened whipped cream.
    • One 4-inch tart can serve 1 to 2 people. The cooled tarts freeze well in a airtight plastic bag. To serve, defrost overnight in the refrigerator to thaw.

    Notes

    When making the shortcrust pastry, measure 1 egg into a small bowl. Use half for making the pastry and the other half to make the tart filling.
    Use fresh bread crumbs made from white or egg bread. Avoid wheat bread as it can impart a bitter taste to the filling.
    For one full-sized tart, double the recipe and use a 9-inch tart pan with a removable bottom. Increase the shortcrust blind baking to a total of 30 minutes, and bake the filling for 30 minutes or until set.

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 servingCalories: 220 kcalCarbohydrates: 41 gProtein: 4 gFat: 4 gSaturated Fat: 3 gCholesterol: 32 mgSodium: 340 mgPotassium: 55 mgFiber: 1 gSugar: 19 gVitamin A: 142 IUVitamin C: 1 mgCalcium: 33 mgIron: 1 mg
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    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

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