THE traditional treacle tart is one of Britain’s most famous desserts, with the earliest recorded recipe by English author Mary Jewry dating back to 1879.
The dessert gained heightened international fame with the release of the first Harry Potter novel series in 1997, where it was noted as Potter’s favourite dessert at Hogwarts feasts.
More recently, it featured in Downton Abbey television series at the servants’ lunch.
Cool the syrupy breadcrumb mixture a little before stirring in the egg beaten with cream.
The treacle tart uses a quintessentially English ingredient: golden syrup, also known as light treacle, a by-product of the sugar refining process.
Combined with bread-crumbs and lemon, these humble ingredients create one of Britain’s best-loved desserts.
Serve treacle tart warm with a dollop of whipped cream, clotted cream or ice cream. — Photos LOW LAY PHON/The Star
Even the crust had a cost-cutting measure, traditionally using butter mixed with cheaper lard, which resulted in a flakier crust.
Nowadays, vegetable shortening is often used as substitute, giving the same results.
Toast sliced bread in the oven until dry and crispy, then blend into breadcrumbs.
Modern recipes often include cream and eggs to create a richer flavour but less dense filling.
Serving treacle tart with whipped cream, clotted cream or ice cream adds an indulgent touch to this humble dessert.
Turn the dough out between two sheets of parchment paper and roll it into a 30cm circle.
Allow the treacle mixture to cool slightly before adding the egg to the filling, or it will curdle and not be able to set after baking.
And ensure that the pie is cooled completely before attempting to slice into it, because the warm filling will stick to the knife and crumble.
Flip the dough in a pie pan, trimming off overhangs to patch any gaps.
Just like Potter’s humble beginning, treacle tart has gone through a magical transformation to its present revival.
As we celebrate his birthday this July 31, coinciding with creator JK Rowling’s own birthday, let us enjoy a bit of wizardry that this magical world has conjured.
Heat golden syrup in a pan until it becomes runny, then stir in lemon zest and lemon juice until combined.
Treacle tartShortcrust pastry
220g all-purpose flour
75g unsalted butter
75g shortening
½ tsp salt
80ml iced water
Treacle filling450g golden syrup
1 lemon
100g breadcrumbs, toasted from 125g sliced white bread
45ml heavy cream
1 egg
Whipped topping1 cup whipping cream
2 tbsp icing sugarDirectionsPlace flour, salt, butter and shortening in a food processor, then pulse until the mixture resembles breadcrumbs.
Add water and continue pulsing until the mixture just starts to come together.
Turn the dough out between two pieces of baking parchment and flatten the dough into a disc of about 30cm in diameter. Chill in the refrigerator until firm for about two hours.
The treacle tart transforms humble ingredients into a dessert.
When the dough is sufficiently firm, peel off the top parchment and crumple it into a ball. Unravel the paper and place it into a pie pan of about 22cm to 24cm in diameter.
Transfer the disc of dough onto the pie pan and press it into the crevices, trimming off any excess bits from the edges to patch any gaps and mend the sides.
Dock the dough all over with a fork and return it to the refrigerator to rest for at least 10 minutes.
When rested, bake in a preheated oven at 375°C for 25 minutes until the pastry turns a pale golden. Allow it to cool before filling.
Toast the sliced bread in an oven set at 150°C for 15 to 20 minutes until dry and crispy. Blend into fine crumbs in a food processor and set aside.
Heat the syrup, lemon juice and lemon zest in a saucepan over medium heat until hot and runny. Stir in the breadcrumbs until combined, and turn off the heat to allow the mixture to cool down slightly.
Beat together the egg and cream until well mixed and pour it into the treacle mixture, stirring quickly to combine. Pour the treacle filling into the tart crust and bake at 375°C for 25 minutes until the pastry is golden and crispy and the filling is browned.
Remove from the oven and cool completely for about two hours.
Cut into wedges with a sharp knife when the filling has completely cooled down.
For the whipped topping, whisk the cream and sugar together with an electric hand-held mixer until soft peaks form. Keep it chilled in the refrigerator until needed.
Warm the sliced tart in the toaster for five minutes at 150°C, and serve with a dollop of whipped topping.
