Vegan Treacle Tart
Servings: 8 slices
Calories: 414kcal
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 have long been a British family favourite and they are a budget-friendly bake as they are made with just a few everyday ingredients.
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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
Calories: 414kcal | Carbohydrates: 81g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 242mg | Potassium: 40mg | Fiber: 2g | Sugar: 50g | Vitamin A: 497IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg
