Caramel Treacle Tart

Caramel Treacle Tart

Shortbread Crust:

·         1 ¾ cup all-purpose flour

·         ¼ cup light brown sugar

·         1 teaspoon coarse salt

·         10 tablespoons cold, unsalted butter

·         1 egg yolk


·         ½ cup caramel sauce

·         ¼ cup molasses

·         ¼ cup light corn syrup or golden syrup

·         ½ cup almond flour/meal or white bread crumbs

·         ¼ cup cream

·         ¼ cup unsalted butter, melted

·         3 eggs

·         zest and juice of 1 small lemon

·         1 teaspoon vanilla

·         ¼ teaspoon nutmeg

·         ¼ teaspoon ginger

Prepare and Bake the Crust:

In a food processor, combine the flour, brown sugar and salt.  With the processor running, add the butter, a tablespoon at a time, just until moistened.  Add the yolk and pulse a few times to incorporate.  The mixture should resemble moist cornmeal.

Spray a 9-inch round tart pan with a removable bottom with non-stick spray.  Pile the dough crumbs into the pan, and spread out to the edge.  Firmly press down against the bottom and up the sides of the pan.  Freeze for 30 minutes.

Preheat the oven to 375.  Spray a piece of foil with non-stick spray and place the foil, greased side down, against the frozen crust, fitting it closely to the crust.  Fill the foil with pie weights or dried beans.  Bake at 375 for 20 minutes.  Carefully lift the foil and beans out of the crust and set aside.  Reduce the oven temperature to 350.


While you are pre-baking the crust, whisk together all the filling ingredients until smooth.  Pour the filling into the hot crust.  Bake the tart at 350 for about 30 minutes, until the filling is set.

Let cool for several hours, then serve warm with freshly whipped cream, or refrigerate and serve chilled.


Yields 10-12 servings


Recipe from Curly Girl Kitchen