I made this Vegan Treacle Tart for my coworker’s going-away party last month. The filling stayed sweet and gooey, and my grandma liked it.
Delicious Vegan Treacle Tart
This treacle tart recipe offers a wonderful combination of flavors, with a smooth and sticky filling encased in a flaky pastry. Suitable for any occasion, it takes about 1 hour to prepare and bake, serving 8 people.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup coconut oil or vegan butter, melted
- 2 tablespoons powdered sugar
- 4-6 tablespoons cold water
- 1 cup golden syrup
- 1/4 cup brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground ginger (optional)
- 1/2 teaspoon nutmeg (optional)
- 1/2 teaspoon salt
- Fresh lemon zest for garnish (optional)
Instructions
- Make the Pastry: In a mixing bowl, combine the flour and powdered sugar. Add the melted coconut oil or vegan butter and mix until crumbly. Gradually add cold water until the dough comes together. Form into a disk, wrap it in plastic, and refrigerate for 30 minutes.
- Prepare the Filling: In a saucepan over low heat, combine the golden syrup, brown sugar, lemon juice, vanilla extract, and spices. Stir until the sugar is dissolved and the mixture is well combined.
- Roll Out the Pastry: Preheat the oven to 350°F (175°C). Roll out the chilled pastry on a floured surface and fit it into a 9-inch tart pan. Trim the edges and prick the base with a fork.
- Fill the Tart: Pour the filling into the prepared pastry shell, smoothing it out evenly.
- Bake: Bake the tart in the preheated oven for about 30-35 minutes, or until the filling is set and the pastry is lightly golden.
- Cool and Serve: Allow the tart to cool slightly before slicing. Garnish with fresh lemon zest if desired, and serve warm or at room temperature.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 280kcal
- Fat: 10g
- Protein: 2g
- Carbohydrates: 45g
I store the tart in the fridge for up to four days. The stay classic, and I serve slices chilled or at room temperature.
