Treacle Tart (Harry Potter Recipe)
Treacle tarts are beloved by wizards and Muggles alike! If you've ever wanted to feel just like Harry Potter, serve up this classic British treat, which features a buttery shortbread style crust with a sweet, lemony golden syrup filling. This dessert is every bit as magical as you would expect from a wizarding world!
Servings: 8 slices
Calories: 632kcal
Ingredients
For The Crust
- 1 ¾ cup flour
- ½ cup cold butter
- 2 tablespoons granulated sugar
- 1 large egg
- 2-3 tablespoons cold water
For The Filling
- 2 cups granulated sugar
- ½ cup water
- ½ cup dark golden corn syrup
- ½ cup lemon juice
- 1 tablespoon lemon zest
- ¼ cup butter
- 3 large eggs
- 1 ½ cups breadcrumbs fresh coarse homemade crumbs work best
- Powdered sugar for dusting
Instructions
To Make The Crust
- In a large bowl, add the flour, butter and sugar. Use a pastry cutter to cut the butter into the flour until it resembles coarse crumbs.1 ¾ cup flour, ½ cup cold butter, 2 tablespoons granulated sugar
- Add the egg and 2 tablespoons of water and stir with a sturdy spoon until it comes together, adding additional water 1 teaspoon at a time if necessary.1 large egg, 2-3 tablespoons cold water
- Form the dough into a disk shape, then wrap in plastic and refrigerate for 30 minutes.
- Preheat the oven to 400F. Roll the dough out on a lightly floured surface to be about 11” in diameter. Carefully transfer the dough to a 9” tart pan and trim the excess dough along the outside.
- Line the pan with parchment paper, then fill with pie weights. Bake in the preheated oven for 15-18 minutes, or until the crust is lightly golden.
- Remove the pie weights and set aside until ready to use.
To Make The Filling
- Turn the oven down to 350F.
- In a large saucepan over medium high heat, add the sugar, water and dark golden corn syrup. Bring to a boil, then turn down the heat until it reaches a low simmer. Allow to simmer for about 10 minutes, stirring frequently, until the mixture is amber colored.2 cups granulated sugar, ½ cup water, ½ cup dark golden corn syrup
- Add the lemon juice and zest, mixture may bubble up, stir until smooth. If the syrup gets hard and does not dissolve into the lemon juice gently heat until smooth.½ cup lemon juice, 1 tablespoon lemon zest
- Add the butter and whisk until smooth.¼ cup butter
- Allow the mixture to cool slightly before adding the eggs, one at a time, whisking well after each addition. Strain into a large bowl to remove any lumps.3 large eggs
- Mix in the breadcrumbs, then transfer the whole filling mixture to the prepared tart crust.1 ½ cups breadcrumbs
- Place the tart pan on a baking sheet to catch any spills, then bake in the oven for 35-40 minutes, or until the filling is set but still wobbly.
- Remove from oven and allow to cool for at least 1 hour before sprinkling with powdered sugarPowdered sugar for dusting
Notes
- The mixture may bubble up when you add the lemon juice and zest. This is ok! Just stir until it is smooth.
- If the syrup gets hard and does not dissolve into the lemon juice heat the syrup over low to medium low heat until it's smooth.
- Let the filling cool a bit prior to beating in the eggs one at a time. If you don't let it cool a bit, your eggs will scramble.
- Straining the filling is a must and helps ensure a silky, smooth filling.
Nutrition
Calories: 632kcal | Carbohydrates: 106g | Protein: 9g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 352mg | Potassium: 132mg | Fiber: 2g | Sugar: 71g | Vitamin A: 652IU | Vitamin C: 7mg | Calcium: 65mg | Iron: 3mg