Harry Potter's Favorite Treacle Tart





Introduction: Harry Potter's Favorite Treacle Tart

Well, as far as this being Harry Potter's favorite treacle tart of all treacle tarts, that might be an overstatement.  After all, it's difficult--if not downright impossible--to match the mastery of the Hogwarts house-elves or the magical air of the Great Hall.  Fans will know, however, that treacle tart is a favorite dessert of Harry's.  Unfortunately, few in the US know the deliciousness of this British treat.  Luckily, it's not difficult to make.

Step 1: Tart Pastry


2 cups all-purpose flour
1/4 cup granulated white sugar
1 tsp. salt
1 cup cold butter, cut into small pieces (leave in refrigerator until needed)
2 egg yolks
1/4 - 1/2 cup heavy whipping cream
1 tsp. vanilla extract
2 Tbsp. lemon juice

Whisk together the egg yolks, 1/4 cup heavy whipping cream, vanilla extract and lemon juice in a small mixing bowl.  In a medium mixing bowl, add together the flour, sugar and salt.  Put both bowls in refrigerator for about 30 minutes.

Put the dry ingredients in the food processor and pulse to combine (or if a food processor is not an option, mix it by hand).  Add the butter and pulse (or cut in with a pastry blender) until texture resembles course crumbs.  Put the mixture back into the medium mixing bowl and pour the small mixing bowl with the liquid ingredients over it.  Stir just until combined.  If dough doesn't pinch together add up to another 1/4 cup of heavy whipping cream a tablespoon at a time until it does pinch together.

Turn the dough out onto your clean work surface and divide in two.  Shape each half into a flattened disc and plastic wrap it.  Refrigerate for at least 2 hours (use with in 3 days).

Place one disc onto a well-floured work surface (tart dough is very sticky).  Flour the top of the disc generously and the rolling pin.  Roll the dough out so you have a 12" diameter.  Roll from the center out, and rotate the dough occasionally to avoid sticking.  Use a pastry brush to dust off the excess flour, and gently fold the dough in half.  Dust the side facing up as well and gently fold in half again.  Dust the showing quarter, turn over and likewise dust.  Transfer the dough to a 9" tart pan and unfold.  Gently push the pastry dough into the corners without stretching.  Any tearing that occurs, use your fingers to patch back together.  Roll the rolling pin over the pan edges to remove the excess dough.  Refrigerate for about 30 minutes.

Roll the second disc out similarly.  Cut 1/2" strips (pizza cutter works nicely) and place on a parchment lined cookie sheet.  Refrigerate for about 30 minutes.

Step 2: Treacle Filling


1 cup golden syrup
(1 Tbsp. black treacle)*
2 cups of fresh bread crumbs (about 3-4 pieces of bread cut up and then put in the food processor)
Zest of 1 lemon
Juice of 1/2 lemon
Pinch of ginger

* Note on the black treacle: I omitted this, as it is difficult to find in the US, but the tart is tasty even without it.

Preheat the oven to 375 degrees F.

Pour the golden syrup in a small mixing bowl and add the black treacle.  Place the bowl in a larger mixing bowl with shallow hot tap water for about 10 minutes.  Add the bread crumbs, lemon rind, lemon juice and ginger, and mix by hand with the small bowl remaining in the hot water bath.

Step 3: Assembly & Baking


1 egg, separated
1 Tbsp. heavy whipping cream

Brush the tart dough in the pan with egg white. Pour and spread even the treacle filling over it. Layer the strips of pastry dough across the top about 1/2" apart in parallel, trimming the edges as you go. Do a second layer similarly, either perpendicular to the first layer or at another angle to create a diamond effect. Whisk together the yolk and cream, and brush the top crust. Bake for 20-25 minutes, until top crust is golden brown. If using a tart pan with a removable bottom, bake on top of a parchment-lined cookie sheet.

Serve warm with vanilla ice cream or whipped cream. Garnish with berries for some color.

Enjoy your little slice of magic!

2 People Made This Project!


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29 Discussions


2 years ago

Black treacle is basically molasses. You can use dark molasses, sorghum, or dark Karo instead if you can't find authentic British black treacle.

If you like this treacle tart, try your hand at a shoo-fly pie. You can use different kinds of syrups for it, from dark molasses to Karo to table syrup (I get King's). Instead of the crumbs, you use an egg and about 3/4 tsp of baking soda. It bakes up to be sweet and soft and yummy, almost like custard. I was amazed to see this goopy, runny stuff turn into a fluffy and sweet filling as it baked. There's lots of recipes for it...I like Alton Brown's.

I'm not sure what happened, but I don't have a dough I have a gooey, runny, mess. There is no way this is the right consistency. What am I doing wrong?

This has been my favourite 'comfort' dessert for years. The only one that can compete with chocolate based desserts. I serve it hot with custard. The filling on this recipe is much the same as the one I am familiar with. However, the pastry is much different. I like the look of your pastry recipe and I will try it soon to find out how it compares.

This has been my favourite 'comfort' dessert for years. The only one that can compete with chocolate based desserts. I serve it hot with custard. The filling on this recipe is much the same as the one I am familiar with. However, the pastry is much different. I like the look of your pastry recipe and I will try it soon to find out how it compares.

I made this when my British guy friend and his brother visited this summer. And they loved it. I actually tried to make the golden syrup, but I failed. ha So I had to go buy it. But it still ended up really good. :)

Definitely going to have to make this!! Treacle tart us one of my favs from when I visited England.

Thanks for great instructions!

You don't need to buy black treacle. Just use molasses. Same thing.

This looks great and I'd love to make it, only, what is 'golden syrup' and where can I get it? I do a lot of baking and I've never seen it before. Is it closer to honey or corn syrup, and if it is similar to one of them, could I substitute one of them for it?

1 reply

Golden syrup is inverted sugar syrup. It is common in the UK, and Lyle's Golden Syrup is also available in many grocery stores in the US. I think I bought mine at either Whole Foods or The Fresh Market. You can also order it from Amazon: http://www.amazon.com/Lyles-Golden-Syrup-454g/dp/B0001590BY

The golden syrup has a wonderful sweet and buttery flavor that truly makes this tart so delicious, so I would not use a substitute for this recipe. If you are to make a substitution though, instead of 1 cup golden syrup, use 2/3 cup light corn syrup and 1/3 cup molasses.

If you spring for the golden syrup, consider also making some pecan pie with it instead of corn syrup. It's amazing.

This was the first time I tried making or eating treacle tart, and it came out really good! Very moist and buttery. My only problem was that the dough was very fragile. I had problems rolling it out - it kept cracking in the middle while I rolled, which has never happened before. I also had a hard time getting the lattice pieces to stay together, even when chilled.

1 reply

I'm glad you liked the tart. The dough can be difficult to work with. I'm not an expert, but if it's cracking, perhaps it needed a bit more liquid.

Thank you for sharing your hard work! This looks so good! The pictures are awesome!

I love the pics! I am drooling over here! lol.
I can't wait to try this!! :P

Yum! Can't wait to try this. Maybe for the new HP movie this summer. :)

Looks great Kathrynl...if you could please share your recipe with all the Potter fans on MuggleNet. There is an effort afoot to gather tasty Potter-inspired recipes!

1 reply

I finally got around to submitting the recipe to MuggleNet. Thanks for letting me know about it.

I had Treacle Tart when visiting England; I have to say it's the BEST dessert I've EVER tasted!!

Thanks for great recipe ;-)

No, it's not the same. To the best of my knowledge, butter tart filling includes butter, brown sugar, egg, and maybe some other ingredients. I've never tried this Canadian treat, but it looks and sounds very good.