The Triacle tart is definitely a british thing, the Triacle is itself a British product. I am making it on request (yes, my husband again).
I looked it up online and I kind of blended 2 recipes in one, starting by Gordon Ramsay’s where there is double cream. I thought why not replacing it with fromage blanc since I had no double cream but a massive pot of fromage blanc.
The rest is very much the standard recipe. I have also used corn flakes because in a discussion with one of my husband’s colleagues who is from England, she has mentioned it as an alternative to breadcrumbs and that reminded her very much of her childhood. Well, We happen to have corn flakes in the kitchen but breadcrumbs (not feeling particularely active to prepare them either).
Anyway, this is a very easy recipe so let’s keep it that way! Oh and it comes with a bonus: it smells so good around when you bake it.
Now it seems it’s been called Treacle tart because of the Treacle ingredients which apparently most of people skip.
Treacle is molasses-like thick syrup; I think it also has the same taste, almost.
You might add 1 tbsp of the Triacle to the mix if you want to “justify” to name of the tart but I’m going for golden syrup which has a very thick honey-like texture and the taste of a caramelized sugar.
I guess this can be replaced by thick golden brown honey especially In Morocco where we do not have this product available.
for 6 people
Prep: 15 min/ Baking: 25 min
– 250g shortcrust pastry (see above) – 300g golden syrup
– 3 large eggs
– 1 tbsp of double cream (I have used “fromage blanc”) – 25g melted butter (until brown “noisette”) – 1 large unwaxed lemon – 6 tbsp of breadcrums or crushed corn flakes
– Pinch of salt
– Hint of nutmeg or ginger powder (optional)
Preheat oven to 180 degrees C. Roll out the pastry and line a 20 cm loose bottomed fluted flan tin or any tart tin. Trim excess pastry and keep in the freezer while you prepare the filling.
For the filling, place a bowl filled of syrup in a hot bain-marie to loosen it a bit. This should take 5 to 10 minutes. Add the juice and the finely grated zest of the lemon, the salt, the butter and beat well to combine.
In another bowl, beat the eggs. Add them to the syrup mixture and mix well.
Lay the breadcrumbs or the crushed corn flakes onto the pastry case and pour over the lemon syrup.
Bake for 25 minutes, or until filling is set.
Let cook for at least 1 hour before serving. It goes well with vanilla-ice cream.
Empty bottle of Golden Syrup
The tart is just out of the oven
That slice is definitely mine!
This version of the Triacle Tart is creamy from inside, it reminds me of the sweetened condensed milk that we use to place the can in a pressure cooker and cook for 1 hour to get that creamy texture with a caramelized color and taste, a kind of Dulce de leche or Confiture de lait for others..Which is why I can also link this to my childhood and my future since I’ll be making it again and again!
Nada Kiffa is an Expert in Moroccan cooking and her recipes are coming from a lineage of Moroccan home and professional cooks.
Cooking classes and posted articles are inspired by her family life in Morocco and elsewhere. You will learn what makes a dish Moroccan before learning how to execute it. You will also learn how to work around recipes and cut corners without missing on the flavour.
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