Vegan Treacle Tart
This classic vegan treacle tart is British comfort food at its best – just like grandma used to make. A perfect sweet and sticky pudding that’s great served with cream, custard or a scoop of vanilla ice cream.
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Treacle tart is a true British classic, and this version has everything that a good treacle tart should have, plus it’s cruelty-free.
What is treacle?
Treacle is a sweet syrup that is made during the sugar refining process. It generally comes in two varieties – black treacle, which is dark in colour and similar to molasses, and the lighter version which we know more commonly as golden syrup.
This recipe uses golden syrup which is thick, glossy and very sweet.
So that the dessert doesn’t end up too sickly and cloying, lemon juice and zest is added to the mixture to balance the flavours.
Is treacle tart served hot or cold?
Usually it’s served warm, slathered with cream, custard or ice cream. Don’t eat it straight from the oven as it will be piping hot, just leave it to cool down for 15-20 minutes or so and it’s good to go.
Treacle tart can also be reheated. This is best done in the oven rather than the microwave otherwise the pastry can go a little soggy.
You can eat treacle tart cold. It should keep well for a few days (if it lasts that long).
Total Time: 1hr 5 mins
Prep Time: 30 mins
Cook Time: 35 mins
Calories: 408
Servings: 8
Total Time: 1hr 5 mins
Calories: 408
Servings: 8
Ingredients
Method
Ingredients
(Servings: 8)
- for the pastry
- 31.25 31.25 g plain flour
- 9.375 9.375 g icing sugar, sifted
- 13.75 13.75 g dairy-free butter
- pinch of salt
- 1-2 tsp cold water
- for the filling
- 36.875 36.875 g golden syrup
- 0.125 0.125 lemon, juice and grated zest
- 12.5 12.5 g fresh white breadcrumbs
Method
- Put the all pastry ingredients, apart from the water, into a bowl. Rub together with your fingers until fine breadcrumbs are formed, then bring together into a dough. If then mixture is a little dry, add 1-2 teaspoon of cold water. Put the dough into the fridge for 15 minutes to chill.
- Preheat the oven to 200°C/400°F/Gas Mark 6. Roll out the pastry and use to line a 22.5cm/9in fluted tin. Prick the pastry base with a fork and blind bake for 15 minutes.
- While the base is cooking, gently heat the syrup in a pan until just warm. Stir in the lemon zest and juice.
- Add the breadcrumbs and set aside to cool for 10 minutes. If the filling looks too thin, add more breadcrumbs.
- When the pastry case is baked, remove from the oven, add the filling and spread evenly. If you have any leftover pastry you can create a pretty topping.
- Place the pie back in the oven and turn the temperature down to 180°C/350°F/Gas Mark 4. Bake for 15-20 minutes more or until golden. Serve warm.
Each 438g serving provides:
70g Carbohydrates, 39g Sugars, 0.82g Salt, 12g Fat, 2.9g Saturates, 4.8g Protein
In need of more ideas to satisfy a sweet tooth? Check out our top 22 vegan cheesecake recipes
