Go Back
–+ servings
farmersgirl kitchen | farmhouse recipes and country life

Find more recipes at farmersgirlkitchen.co.uk

Mini Treacle Tarts on plate

Mini Treacle Tarts

Madalene Bonvini-Hamel
These bite-sized Mini Tarts are ideal for afternoon tea or as an alternative to Christmas mince pies recipe adapted from a recipe in 'The British Larder'. 
5 from 10 votes
Prep Time 15 minutes
Cook Time 20 minutes
resting time 30 minutes
Total Time 1 hour 5 minutes
Course Baking, Dessert
Cuisine British
Servings 12
Calories 161 kcal

Equipment

  • weighing scales
  • Food Processor (optional)
  • 6 cm (2.5 in) fluted pastry cutter
  • 1 12 hole mini muffin tin (pan)
  • Measuring spoons
  • Pastry brush

Ingredients
 

For the Shortcrust Pastry

  • 150 grams plain flour
  • 90 grams butter
  • 30 grams caster sugar
  • 1 eggs beaten

For the filling

  • 25 grams day-old white bread crusts removed (weight given is for crustless bread)
  • 1 small egg
  • 30 millilitres double cream
  • 75 grams golden syrup
  • 20 grams clear honey
  • 1/2 lemon finely grated zest and juice
  • 15 grams ground almonds

Instructions
 

For the Shortcrust pastry

  • 150 grams plain flour, 90 grams butter
    Put the butter and flour into the food processor and process until like fine breadcrumbs.
    food processor pastry crumb
  • 30 grams caster sugar, 1 eggs
    Add the sugar and mix through the flour. Add the beaten egg and process until the mixture just comes together.
    food processor pastry coming together
  • Bring the pastry together into a ball, cover and chill for 30 minutes.
    Ball of pastry in cling wrap

Make the Filling

  • While the pastry is chilling make the filling.
  • 25 grams day-old white bread
    Whizz the bread in a food processor to make fine breadcrumbs. Set aside.
    Breadcurmbs
  • 1 small egg, 30 millilitres double cream, 75 grams golden syrup, 20 grams clear honey, 1/2 lemon, 15 grams ground almonds
    Whisk the egg, cream and ground almonds together in a small bowl with the golden syrup, honey and lemon zest.
    egg and cream in bowl
  • Stir in the breadcrumbs. Cover and leave the mixture to rest for a few minutes.
    Bowl with cream, egg and breadcrumbs
  • Meanwhile preheat the oven to 160C/Gas Mark 3.

To assemble the tarts

  • Roll out the pastry and use the cookie cutter to cut rounds. Use them to line the cups of the mini muffin tins.
    Mini Treacle Tarts pastry and rolling pin
  • Put a teaspoon of the chilled breadcrumb mixture into each of the tart cases.
    Adding teaspoon of filling to Mini Teacle Tarts
  • Bake in the oven for 15-20 minutes or until lightly set and golden - the tart will still have a gentle wobble in the centre but it will firm up once cooled.
    Mini Treacle Tarts ready for oven
  • Remove from the oven to a wire rack and leave the tartlets in the pan for 5 minutes before removing to cool on the wire rack.
    Baked mini Treacle Tarts
  • Serve dusted with icing (confectioners) sugar with whipped cream, creme fraiche or vanilla ice cream.
    Mini Treacle Tarts on plate

Notes

Without a Food Processor

If you do not have a food processor then put the flour, butter, and vegetable fat into a bow.  Rub the fats into the flour with your fingers until the mixture is like breadcrumbs, then add the rest of the dry ingredients and combine. 
Add the egg and water and mix with a fork or your fingers until you have a ball of dough. 
 

Nutrition

Calories: 161kcalCarbohydrates: 19gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 44mgSodium: 59mgPotassium: 34mgFiber: 1gSugar: 9gVitamin A: 262IUVitamin C: 2mgCalcium: 13mgIron: 1mg