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!
3tablespoons(15grams)bread crumbs, fresh, see Recipe Notes
1½tablespoons(22grams)heavy cream
½(25grams)large egg, beaten, see Recipe Notes
1tablespoon(15grams)unsalted butter
½teaspoon(½teaspoon)lemon zest
¼teaspoon(¼teaspoon)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.
Storage instructions: Cooled treacle tarts can be kept in the refrigerator in an airtight container for a few days. They can also be frozen, wrapped with plastic wrap and sealed in an airtight bag for longer storage. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Make-ahead instructions: The shortcrust pastry can be made ahead and kept in the refrigerator, well wrapped in plastic wrap, for up to 3 days. It can also be frozen and stored in an airtight bag for up to a month. Thaw overnight in the refrigerator before using.
Recipe 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.