• Toff chef

Toffs Treacle Tart

Winter warmer Treacle Tart

For the sweet pastry

350g plain flour

Pinch salt

125g unsalted butter, flattened out in between two sheets of greaseproof paper to 1cm thick, chilled in the fridge

125g caster sugar

2 free-range eggs, whole and 1 egg, yolk only

1 egg, yolk only, beaten for egg-wash


For the sweet pastry, preheat the oven to 190C.

Lightly grease and flour, 12 x 8cm or one large tart case loose bottomed tins.

Stir the flour and salt together in a large mixing bowl. Add the flattened butter straight from the fridge into the flour and rub in the mixture.

Add the sugar, mix together the eggs and egg yolk, and add to the mixture. Gently mix with a dough scraper, or spatula, until the dough comes together in a ball.

Lightly flour a work surface, tip the pastry ball out onto it, and knead until you have a smooth soft dough. Shape the pastry into a square, to make it easier to roll out.

Place the dough the fridge to chill for an hour minimum, preferably overnight.


Remove the pastry from the fridge and lightly flour a work surface. Roll out the pastry 2-3mm thick and line a large tart case, leaving an overhang of pastry. Place some greaseproof paper over the top and fill with baking beans or rice. Rest in the fridge for 30 minutes.

Once chilled, place the pastry tart cases on a baking sheet and cook for 15 minutes. Lift out the paper and beans, brush with beaten egg yolk, and place back in the oven for 8 minutes.

Remove from the oven and allow to cool for 15 minutes. Then trim the edges and lift out onto a cooling rack.


Treacle Tart Filling

1350g golden syrup

225g ground almonds

225g brioche crumbs

520g double cream

Zest and juice of 2 lemons

4 whole eggs

Pre-heat the oven to 155.c. Mix all the ingredients together and pour into your tart shell and bake for 25-30minutes until firm, you can always dip the point of a knife into the centre, and look for it to come out clean. Serve at room temperature extra thick double cream.

sticky treacle tart

Lovingly cooked up by Toff chef Est.2013