Mini Treacle Tarts Recipe

I recently tried my hand at making these delightful mini tarts, filled with a warm, sweet interior that beautifully balances the zesty lemon notes and comforting golden syrup. The process of creating the pastry from scratch, with its buttery flakiness, was not only satisfying but resulted in a bake that perfectly complemented the aromatic filling.

I enjoy making small, sweet desserts. My mini treacle tarts are delightful.

The pastry crust—made with a blend of plain flour and chilled butter—holds a rich, gooey filling of golden syrup and fresh breadcrumbs. The filling gets a trim little zing from some lemon zest and juice.

Cozily delicious!

Mini Treacle Tarts Recipe Ingredients

• Plain Flour (200g): Provides carbohydrate base, essential for dough structure.
• Unsalted Butter (100g): Adds richness and flavor; essential for flaky pastry.
• Golden Syrup (250g): Sweetens the filling; offers a deep, caramel flavor.
• Fresh White Breadcrumbs (85g): Creates texture and absorbs syrup for filling.
• Lemon Zest (1 tsp): Adds fragrant citrus notes for balance and freshness.
• Lemon Juice (1 tbsp): Provides tangy acidity, balancing the sweet syrup.
• Ground Ginger (Pinch): Optional warmth and spice for added depth.

Mini Treacle Tarts Recipe Ingredient Quantities

• 200g plain flour
• 100g unsalted butter, chilled and diced
• 2 tbsp icing sugar
• 1 egg yolk
• 2 tbsp cold water
• 250g golden syrup
• 85g fresh white breadcrumbs
• 1 tsp lemon zest
• 1 tbsp lemon juice
• A pinch of ground ginger (optional)
• 1 egg, beaten (for glaze)

How to Make this Mini Treacle Tarts Recipe

1. Heat your oven to 180°C (350°F). With some cooking spray or butter, grease a muffin tin that holds 12 cups.

2. Combine the plain flour and icing sugar in a bowl. Then add the diced butter and rub it into the flour mixture. Use your fingertips to get even distribution and work until it resembles fine breadcrumbs.

3. Add the egg yolk and 2 tablespoons of cold water. Mix until it forms a dough, and then shape it into a ball. Wrap it in cling film and refrigerate it for 30 minutes.

4. On a surface lightly sprinkled with flour, roll out the chilled pastry to about 3mm thickness. Fit the muffin tin by cutting out 12 circles from the pastry.

5. Lightly push the pastry rounds into the prepared muffin tin to shape the mini tart shells.

6. To prepare the filling, gently warm the golden syrup in a pan. Take the pan off the heat and mix in the ingredients. The mixture should contain breadcrumbs, lemon zest, and fresh lemon juice. If you like, you can also add ground ginger to the mixture.

7. Distribute the breadcrumb mixture evenly between the pastry cases, filling them up to the height of two-thirds in the case of the smaller ones and about three-quarters in the case of the larger ones.

8. Coat the edges of the pastry with the beaten egg to make them shiny.

9. Preheat the oven to 400 degrees F. Put the stuffed pastries on an ungreased baking sheet and bake until golden, puffed, and firm to touch, 15 to 20 minutes.

10. Let the tarts cool in the tin for several minutes before moving them to a wire rack, where they can cool completely. If you wish, you can serve them slightly warm; or, if you prefer, you can also serve them at room temperature.

Mini Treacle Tarts Recipe Equipment Needed

1. Oven
2. Muffin tin (12 cups)
3. Cooking spray or butter
4. Mixing bowls
5. Sifter (for flour and icing sugar)
6. Measuring cups and spoons
7. Pastry cutter or knife
8. Cling film
9. Rolling pin
10. Flour sifter or shaker (for dusting)
11. Pastry cutter or round cutter (for cutting circles)
12. Small saucepan
13. Wooden spoon or spatula
14. Grater (for lemon zest)
15. Baking sheet
16. Wire rack

FAQ

• Q: Can I make the pastry in advance?A: Yes, the pastry can be prepared a day ahead of time and kept in the refrigerator. To ensure it doesn’t dry out, wrap it tightly in plastic.
• Q: What can I use if I can’t find golden syrup?A: A good substitute for golden syrup is light corn syrup, or honey, although the flavor will be slightly different.
• Q: How should I store the mini treacle tarts?A: The tarts can be kept at room temperature for up to 2 days in an airtight container. They can also be stored in the refrigerator for up to 5 days.
• Q: Can I freeze the mini treacle tarts?A: Yes, the tarts can be frozen. Store them in a freezer-safe container for up to 1 month after wrapping them individually in foil or plastic wrap.
• Q: Is the ground ginger necessary in the filling?A: The extra depth of flavor that ground ginger adds is optional; the tarts are tasty with or without it.
• Q: Can I use a food processor for the pastry?A: For sure. You can use a food processor to combine, in no time at all, the flour, the butter, and the icing sugar, before adding in the yolk and the water.
• Q: What should I do if my pastry cracks when rolling it out?A: If the pastry cracks, let it soften slightly at room temperature, then knead it gently to bring it together before rolling again.

Mini Treacle Tarts Recipe Substitutions and Variations

All-Purpose Flour (200g): Use the same amount of all-purpose flour or any flour blend in this amount. Whole wheat flour works well for an even nuttier flavor. This is a good substitute for baking.
Butter (unsalted) (100g): Use the same amount (100g) of margarine or a plant-based butter alternative for a dairy-free option.
Golden Syrup (250g): Substitute light corn syrup or honey if you prefer and slightly modify the level of sweetness.
White breadcrumbs (85g): The same amount of panko breadcrumbs or finely crushed digestive biscuits could be used. They would yield a slightly different texture, but they wouldn’t have any more flavor.

These babies have been at the top of the food pyramid since the start of civilization!
Lemon Juice (1 tbsp): Substitute lime juice or apple cider vinegar to get a similar acidic kick.

Pro Tips

1. Chill the Dough Thoroughly: Ensure the pastry dough is well chilled before rolling it out. This prevents the butter from melting too quickly and helps the pastry maintain its shape while baking.