![]() Treacle tart is a dessert that’s rich in history, from its earliest documented recipe in the late 19th century to appearing in the classic Chitty Chitty Bang Bang to being known as Harry Potter’s favorite food. Serve this fan-favorite warm with a nice scoop of clotted cream, homemade crème anglaise, or homemade vanilla ice cream ! If you don’t have treacle, you can make a golden syrup substitute at home. I like to use my homemade breadcrumbs for this recipe. This simple, but not to be underestimated, traditional treacle tart is made with a buttery crust and filled with a delicious lemony-sweet filling that is sweetened with golden syrup (or light treacle.) To get this tart’s signature texture, fresh breadcrumbs are added to the filling. I would spend the entire day baking for them - and this homemade treacle tart was always high on their wish list. It was my job to make them lunch, dinner, and, of course, dessert. Am extra drizzle of salted caramel sauce won’t go amiss either :).In my early 20s, I used to cook for retired priests in a priory in Dublin. Serve the gluten free salted caramel treacle tart with your favourite topping – clotted cream, ice-cream and custard all work well. ![]() This can be eaten warm or cold and is also easy to microwave or rewarm in the oven if you prefer to make it advance. Allow the tart to cool slightly and firm up before serving.Now bake the filled tart in the oven for 30 minutes at 160C, then a further 30 minutes at 140C until the tart is just set with a slight wobble in the middle.Stir until all the ingredients are well-combined, then pour into the pastry case. Take the bowl containing the salted caramel sauce and add the 100ml golden syrup, the egg plus extra egg yolk and 150g gluten free bread crumbs.Remove the gluten free pastry from the oven and set aside for a moment while you finish the filing. After this, remove from the oven, lift out the baking beads and greaseproof paper and return to the over to bake for 10 minutes at 160C (fan).Place it into the oven to blind bake for 10 minutes at 180C. Place the used greaseproof paper on top of the pastry and tin, adding baking beads to fill (see image below) so that you can “blind bake” the tart.Use a fork to gently prick holes in the base of the pastry tart (image below).You should be left with a nice neat edge. Use a sharp knife to slice off any excess pastry (you can save these offcuts in the fridge for later use). Gently tuck the pastry into the tin, pressing down to completely cover the base and around the sides.Carefully ease the side of the pastry onto the floured rolling pin, then carefully slide onto the tart tin. ![]() If there’s any breaking or uneven edges you can just patch them up easily with other pieces of pastry.
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