This Vegan Treacle Tart is deliciously gooey, sticky, and sweet, with flavours of butterscotch, candy floss, caramel, and lemon. The sweet shortcrust pastry is buttery and soft, with tasty, crisp edges. Treacle tarts are a British family favourite and they are budget-friendly as they are made with just a few everyday ingredients. Many people have fond memories of enjoying treacle tart with custard for school dinners, or their mums or grannies treacle tart. Fans of Harry Potter will particularly love this treacle tart, as it is Harry's favourite British dessert.
This Vegan British Treacle Tart has a simple lemon zest and raspberry garnish which adds freshness that compliments the sweet tart beautifully. However the garnish is entirely optional.
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What is a British treacle tart?
A treacle tart is an old-fashioned, family-favourite British dessert that features a shortcrust pastry crust packed with a simple filling of golden syrup, fresh breadcrumbs, and lemon zest and juice. Many modern, fancier recipes also include cream and eggs in the treacle tart filling, but these ingredients are not necessary.
Once the filling is added to the pastry shell, the tart is baked until golden and the syrupy filling is nicely bubbling. Treacle tarts can be enjoyed warm or cold.
A common question about treacle tarts is why they are called treacle tarts when they do not contain any actual black treacle. Golden syrup, which became available for sale in Britain in 1885, made treacle tarts using golden syrup popular during the late 1800s and early 1900s. However, before golden syrup was invented, treacle tart recipes existed, with origins traced back to medieval times, and it's likely honey was the syrup of choice. Historically, the word "treacle" was used to mean any thick syrup available, so molasses or treacle, as we know it today, would also have appeared in some older treacle tart recipes.
Another possible reason for the name "treacle tart" is that golden syrup was once known as light treacle, which may also explain why it is called a treacle tart despite no black treacle being used in modern recipes.
Interestingly, England cockney [east end of London] slang for treacle tart is sweetheart obviously due to this desserts sweetness. Even more curiously, an old meaning of the word treacle was actually 'poison antidote'!
Harry Potters favourite dessert
Harry Potter fans will already know that treacle tart is Harry Potter's favourite dessert, as it is mentioned in many of the Harry Potter books. In one scene, Harry smells the aroma of a potion and instantly thinks of treacle tart. In another scene, the desserts are being brought out at Hogwarts ''apple pies, treacle tarts, chocolate eclairs, jam doughnuts, trifle, strawberries, jelly, rice pudding'' and, of course, Harry chooses the treacle tart.
Ingredients
The 10 ingredients required for this treacle tart recipe are divided into two parts.
For the pastry, you will need:
- baking powder
- plain flour [all-purpose flour]
- granulated sugar
- salt
- milk [we use soya or oat milk]
.For the filling, you will need:
- fresh breadcrumbs [either white or wholemeal]
- golden syrup
- fresh lemon juice
- lemon zest
How to prepare
For a quicker dessert a shop-bought shortcrust pastry crust can be used instead of preparing one at home. However, the following home-made pastry is quite delicious so is well worth the extra step.
Prepare the pastry.
Step 1: Add the flour and baking powder to a mixing bowl.
Step 2: Drop the margarine into the bowl in chunks.
Step 3: Stir through the granulated sugar and salt.
Step 4: Add the water and using a cutlery knife stir for a few minutes until the mixture begins to clump together.
Step 5: Bring the pastry dough together into a ball.
Step 6: Knead for a few seconds and then chill the dough in the refrigerator for at least 30 minutes.
Step 7: When it's time to roll the dough, place it onto a floured work surface.
Assemble the treacle tart.
Step 1: Roll the dough out to a size that will fit the pie/flan tin, leaving about an inch of pastry overlapping the sides.
Step 2: Using the rolling pin, roll it firmly over the top edge of the pie tin and this will neatly trim the excess pastry away.
Step 3: Place the pie tin in the refrigerator to chill while the filling is prepared.
Prepare the filling:
Step 1: Pour the golden syrup into a saucepan and gently heat until the syrup is runny and warm.
Step 2: Remove the syrup from the heat and stir through the fresh breadcrumbs.
Step 3: Add the lemon zest and lemon juice.
Step 4: Pour the filling into the pie case.
Bake the treacle tart.
Step 1: Bake for 30-35 minutes until the pastry crust is nicely golden and the filling is hot and bubbling.
Step 2: The filling will not be completely firm but will firm up as it cools.
Step 3: Add a sprinkle of lemon zest over the top, if liked.
Step 4: Once cool and at room temperature the treacle tart will have set and be easy to slice. If you'd like a warm slice leave the tart to cool off a little just so that it sets more before slicing.
Recipe notes
Storing
Leftover treacle tart can be stored in a cool and dry place for up to 3 days, if keeping on the serving plate wrap some kitchen foil or food wrap over the top. Our kitchen is quite cool so the treacle tart was fine left out on the work top for a few days but if your kitchen is warm keep the tart within the refrigerator.
Freezing
Once the tart is at room temperature it can be wrapped in a few layers of food wrap and frozen for 2-3 months. You can keep the tart in the flan or pie dish.
Reheating
You can pop the treacle tart into a warm oven for a few minutes to heat it through if you would like it warmed up.
FAQ'S
Golden syrup is the best choice for a treacle tart and it is readily available in most UK supermarkets however you can replace it with light molasses but do keep in mind that the molasses will have a stronger flavour compared to golden syrup.
Corn syrup is thinner in texture, and has a different flavour compared to golden syrup so may not be the best replacement, but it may be worth a try. Do let us know how you get on if you do use corn syrup.
Golden syrup tastes buttery, caramelly, and sweet, with hints of butterscotch and candy-floss.
It is traditional to add lemon to a treacle tart as the lemon cuts through the sweetness of the golden syrup whilst complimenting the syrups flavours. The lemon zest and juice is not an overpowering flavour it just lends background citrus notes that adds depths of flavour and interesting texture.
However, if preferred simply leave the lemon out of the recipe and perhaps enjoy a slice of treacle tart along with a few slices of your favourite fruit, or just on its own which is equally nice. Alternatively, you can use lime instead.
A slice of treacle tart on its own is a tasty treat, but it can also be served with hot custard, pouring cream, whipped cream, ice cream, or even some hot berry coulis or sauce.
To make an easy berry coulis, add frozen or fresh berries to a saucepan along with a little sugar to sweeten, and cook until a hot berry sauce is formed. A few fresh berries also make a nice accompaniment.
More British dessert pies and tart recipes - made vegan
Sweet tarts and dessert pies have been popular for many centuries, and it's not hard to see why. A few of our family favourites include these easy-to-prepare British Jam Tarts, which are also a great way to use up leftover pastry by baking a few jam tarts along with the main pie or tart. For summer desserts, we love this Old-Fashioned Pineapple Custard Tart, which is extra delicious covered in whipped cream - if preferred, you could replace the pineapple for banana to create a nice banana tart. For afternoon tea, we like this Scottish Border Tart, and for Halloween, this Scottish Fruit Slice is always a hit.
All our family recipes are egg-free and dairy-free, yet they only require everyday ingredients that are easily accessible in supermarkets. We want our recipes to taste the same as the original and to be accessible to as many people as possible because we believe good food is just good food. Even if you do not follow a vegan diet, you will not be able to tell the difference with our bakes.
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
📖 Recipe
Vegan Treacle Tart
Equipment
- Mixing bowl
- Metal cutlery knife or similar
- food wrap [or similar for wrapping the pastry dough]
- Small saucepan
- Rolling pin
- 8 inch pie, tart or flan baking tin [if available use a loose bottom tin]
- lemon juicer and zester
Ingredients
Shortcrust pastry:
- 225 gram plain flour [all-purpose flour, plus a little extra for dusting work surface and rolling pin]
- 1 teaspoon baking powder
- 100 grams margarine [use one suitable for baking such as Stork baking spread, plus extra for greasing pie dish]
- 30 grams granulated sugar [or caster sugar]
- ⅛ teaspoon salt [we use sea salt]
- 5 tablespoons milk [such as oat or soya, or your usual milk]
Filling:
- 450 grams golden syrup
- 100 grams fresh breadcrumbs [we used wholemeal/whole-wheat but white breadcrumbs are fine]
- 2 teaspoons lemon juice
- 2 teaspoons lemon zest [plus a little extra for garnish, optional]
Instructions
Prepare the pastry: [this stage can be done 1-2 days in advance]
- Add the flour and baking powder to a mixing bowl, and stir.225 gram plain flour, 1 teaspoon baking powder
- Add the margarine into the flour in small bits.100 grams margarine
- Using your fingertips rub the margarine into the flour until it resembles breadcrumbs.
- Stir through the sugar and salt.30 grams granulated sugar, ⅛ teaspoon salt
- Pour in the milk and using a metal cutlery knife stir the milk into the flour mixture, for a minute or two until the mixture begins to clump together.5 tablespoons milk
- Dust your hands and the bowl with some flour and bring the pastry into a dough ball. [if the dough is too dry work in some extra drops of milk]
- Knead for a few seconds, and pat the dough down a little. Wrap in food wrap and store in the refrigerator for at least 30 minutes, or if possible 60 minutes.
Prepare tart or pie tin with pastry:
- Grease the pie or flan tin with some extra margarine.
- Dust flour over your work surface and rub some flour over the rolling pin.
- Roll out the pastry into a shape that will fit your pie tin whilst also leaving about an ½-1 inch of pastry overlapping the sides.
- Use the rolling pin to drape the pasty over and push the pie tin under the pastry. Drop the pastry into the tin and gently press the pastry into the bottom edges and sides of the tin.Using the rolling pin firmly roll the pin over the pie case rim so that it removes the overlapping pastry.
- Place the pastry case back into the refrigerator until ready to fill.
Preheat the oven to 160 Fan / 180C / 356 Fahrenheit / Gas 4.
Prepare the filling:
- Add the golden syrup to a saucepan and gently heat until hot. Don't boil the syrup, just heat it up a little as this will loosen the syrup and make it more easy to pour.450 grams golden syrup
- Take the syrup off the heat and stir through the breadcrumbs. Also stir through the lemon zest and lemon juice.100 grams fresh breadcrumbs, 2 teaspoons lemon zest, 2 teaspoons lemon juice
Assemble:
- Pour the filling into the pie case.
Bake:
- Bake on the middle shelf of the oven for 30-35 minutes until the pastry crust is browned and crisp, and the filling is bubbling. The filling will still look a little loose and be slightly wobbly when removed from the oven, but as it cools it will firm up.
- If going to eat warm then do leave until the filling sets more as hot golden syrup is very hot and the filling will be more looser compared to when it cools off a little. The tart will be much easier to slice once it has cooled completely.
Notes
- Nutritional information is for guidance only and is not intended as an exact analysis as ingredients can vary.
- Leftover treacle tart can be stored someone cool and dry for up to 3 days, if keeping on the serving plate wrap some kitchen foil or food wrap over the top. My kitchen is quite cool so the treacle tart was fine left out on the work top for a few days however if you have a warm kitchen store the tart within the refrigerator.
- Wholemeal/whole-wheat fresh breadcrumbs was used for this recipe but any fresh breadcrumbs can be used including white bread.
- Stork baking spread was used for the pastry.
- Light molasses can replace the golden syrup but the flavour will be different.
- If lemon is not liked simply omit and perhaps use lime instead.
- For a quicker treacle tart a ready made shortcrust pastry shell or pastry dough can be used.
- If possible use a loose bottom pie/flan case as it makes it so much easier to remove the cooked tart.
- Treacle tart is extra delicious served with hot custard, a scoop of ice cream, a drizzle of pouring cream or whipped cream, vegan versions of course.
- Fresh berries are a tasty accompaniment, I used raspberries for my family's treacle tart as I picked up a packet reduced in the local supermarket.
- Got some leftover pastry? This can be wrapped and frozen for 2-3 months. If you end up with several pieces of leftover shortcrust pastry from several different recipes then they can be thaw and used together. Perhaps to make another treacle tart.
- Or use the leftover pastry to prepare a few tasty British jam tarts which are always a tasty tea time treat, and these can be frozen once baked.
Nutrition
Comments
Prepared our Vegan Treacle Tart recipe? We would love to know how you got on with the recipe so do drop us a comment and click the star ratings. All feedback is very much appreciated. Thanks so much! All the best, Jacq x
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