- 2 1/2 cups all-purpose flour
- 1 cup confectioners’ sugar
- 1/2 teaspoon of salt
- 2 stick of cold butter, diced
- 2 large egg yolks
- 1/3 cup of heavy cream
- 1 teaspoon of vanilla extract
- 1 cup of golden syrup or light molasses
- 3 cups of bread crumbs
- Juice and Zest of 1 lemon
- Optional: 1 beaten egg for brushing on the crust.
- Prepare the crust by combining the flour, salt, and sugar in a bowl. Pour the flour mixture and all of the butter int oa food processor and pulse until the butter has formed small balls around the flour. Like course yellow meal.
- Beat the eggs in a bowl with the cream and the vanilla.
- In a large bowl, combine the egg mixture with the flour/ butter mixture and toss the mixture with a spatula until it clumps together. You want the dough to be rather moist so add more cream if it’s too dry.
- If making one large tart, divide the dough into half. If making 5 smaller tarts (like I did) divide the dough into 6 even parts. Roller the sections of dough into balls and individually wrap each one with plastic wrap. Cool in fridge for at least 2 hours (and up to 3 days).
- Pre-heat the oven to 400 degrees F.
- Before getting the dough back out, make the treacle filling by warming the syrup in the microwave (or in a saucepan on the stove) for ~1 minute or until runny. Combine the syrup with the bread crumbs, and the lemon juice & zest in a bowl and mix well.
- Taking each section of dough, flatten it to a size that allows it to just slightly hang over the sides of the tart pan. Remove the excess dough from the sides.
- Fill each dough lined tart pan with the filling, spreading it evenly between the tarts.
- Optional: use remaining scraps of dough to make a lattice (or any kind) of top crust for the tarts.
- Optional: brush the tart(s) with the egg wash.
- Bake the tarts at 400 degrees F for 10 minutes, lower the temperature to 375 and bake for an additional 25 minutes until golden brown and the filling puffs up a bit in the center.
- Once done, let cool slightly and serve warm with custard or a scoop of ice cream.
Recipe from The Unofficial Harry Potter Cookbook (link above recipe).