Mini Treacle Tarts

Mini Treacle Tarts are a little bite-sized version of traditional British dessert, a pastry case filled with breadcrumbs and sweet golden treacle.  They are so sweet and delicious, ideal for afternoon tea and make the perfect alternative to Christmas mince pies.

What is a Treacle Tart?

Treacle Tart is a baked pastry shell filled with a mixture that contains breadcrumbs and golden syrup along with other ingredients such as cream and egg. Golden syrup is a key ingredient of Treacle Tart and this sweet viscous syrup was developed in the 1880s as part of the process of sugar refining.

Earlier Treacle Tarts were made with black treacle (molasses) but the lighter golden syrup soon became a favourite with the British public and it is a staple in lots of British bakes and desserts.

I can’t find Golden Syrup, what can I substitute?

Light corn syrup is the nearest US substitute for Golden Syrup. If you’d like to make your own then Becky’s Better Baking has a recipe for Perfect Golden Syrup Substitute that you can follow.

Why make Mini Treacle Tarts?

Mini Treacle Tarts are the perfect little individual tarts for parties, afternoon tea, or a buffet spread. I originally made these tarts as an alternative to my Mini Mince Pies. Not everyone likes mincemeat or fruit cake so it’s nice to offer a similar type of bake that they can enjoy. They are also the perfect size for small children to enjoy.

What ingredients do I need to make Mini Treacle Tarts?

Most of the ingredients you will need are standard baking supplies that you probably already have in your larder and fridge. Here is what you will need:

• butter
• sugar
• egg 
• plain (all purpose) flour
• bread
• cream
•  golden syrup
• clear honey
• lemon 
• ground almonds (almond flour)

You’ll find all the quantities and full instructions in the recipe card at the bottom of this page.

What kind of butter should I use in the pastry for the Mini Treacle Tarts?

I use salted butter because that’s what I have in the fridge. If you use unsalted butter, then add a pinch of salt to the pastry.

What kind of sugar should I use in the pastry?

I use caster (superfine) sugar because the fine texture of this sugar blends into the pastry. It adds a little sweetness without altering the texture. You can use standard granulated sugar but the larger crystals may not fully dissolve leaving a slightly crunchy texture.

Can I use ready-made pastry?

Yes, you can buy shortcrust pastry in blocks or ready-rolled sheets. If you can get it then choose the kind of pastry that is meant for sweet tarts.

What kind of bread do I need for the Mini Treacle Tarts?

You can use any white bread that will make good breadcrumbs. I like to use a crusty white loaf that has a fairly open texture. It’s best to leave the bread for a day before using it in this recipe as it will make better breadcrumbs if it’s a little dry.

If you need to use the bread straight away, then cut the slices and put them in a low oven (100C) for 20 minutes. Leave the bread to cool and then process it in a blender or food processor.

Can I use ready-made breadcrumbs?

I don’t recommend that you use ready-made breadcrumbs as they are too crisp and dry. I use them for coating food for frying rather than for this type of baking.

Can I make the Mini Treacle Tarts ahead of time?

You can bake the Mini Treacle Tarts 2-3 days before you want to serve them. Store in an airtight container and dust with a little icing (confectioners) sugar before serving. You can also warm them gently on a low heat for a few minutes if preferred.

Can I freeze Mini Treacle Tarts?

You can freeze the tarts. I recommend that you slightly underbake the tarts i.e. take them out of the oven about 5 minutes before the end of cooking. Leave to cool completely then open freeze on a baking sheet and store for up to 3 months in a rigid freezer proof container.

To defrost the tarts place them back into the tartlet tin and reheat at 160C for 5-6 minutes, let them cool and dust with icing sugar.

Vegetarian

The Mini Treacle Tarts are meat-free and suitable for a vegetarian diet.

Gluten Free

The mini tart pastry cases contain wheat flour and are not suitable for a GF diet. This Gluten Free Pastry recipe from Gluten Free Alchemist would be a good alternative.

For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.

How do I serve Mini Treacle Tarts?

Serve Mini Treacle Tarts warm with cream or ice cream for dessert or cold and dusted with icing sugar for an afternoon tea treat.

More Bite-Sized Festive Treats

Christmas Mini Mince Pies are small buttery pastry pies filled with a delicious mixture of dried fruit, and warming spices. They are bite-sized versions of the traditional British mince pies that are such a feature of Christmas holiday feasts.  

Chocolate and Cranberry Muffins are packed full of chocolate, fresh cranberries and pecan nuts. They are flavoured with cinnamon and orange zest making them the perfect bake for Christmas and the Holidays.

Apple and Mincemeat Streusel Muffins are simply made with ingredients you probably already have in your larder. You can make them to serve for  Christmas breakfast or as a sweet treat at any time of day. I think you’ll love them! 

PIN FOR LATER

Mini Treacle Tarts

Madalene Bonvini-Hamel

These bite-sized Mini Tarts are ideal for afternoon tea or as an alternative to Christmas mince pies recipe adapted from a recipe in 'The British Larder'. 

5 from 10 votes

Print Recipe Pin Recipe BookmarkSaved!

Prep Time 15 minutes mins

Cook Time 20 minutes mins

resting time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Baking, Dessert

Cuisine British

Servings 12

Calories 161 kcal

Equipment

• weighing scales
• Food Processor (optional)
• 6 cm (2.5 in) fluted pastry cutter
• 1 12 hole mini muffin tin (pan)
• Measuring spoons
• Pastry brush

Ingredients

For the Shortcrust Pastry

• 150 grams plain flour
• 90 grams butter
• 30 grams caster sugar
• 1 eggs beaten

For the filling

• 25 grams day-old white bread crusts removed (weight given is for crustless bread)
• 1 small egg
• 30 millilitres double cream
• 75 grams golden syrup
• 20 grams clear honey
• 1/2 lemon finely grated zest and juice
• 15 grams ground almonds

Instructions

 

For the Shortcrust pastry

• 150 grams plain flour, 90 grams butter
  Put the butter and flour into the food processor and process until like fine breadcrumbs.
  
• 30 grams caster sugar, 1 eggs
  Add the sugar and mix through the flour. Add the beaten egg and process until the mixture just comes together.
  
• Bring the pastry together into a ball, cover and chill for 30 minutes.
  

Make the Filling

• While the pastry is chilling make the filling.
• 25 grams day-old white bread
  Whizz the bread in a food processor to make fine breadcrumbs. Set aside.
  
• 1 small egg, 30 millilitres double cream, 75 grams golden syrup, 20 grams clear honey, 1/2 lemon, 15 grams ground almonds
  Whisk the egg, cream and ground almonds together in a small bowl with the golden syrup, honey and lemon zest.
  
• Stir in the breadcrumbs. Cover and leave the mixture to rest for a few minutes.
  
• Meanwhile preheat the oven to 160C/Gas Mark 3.

To assemble the tarts

• Roll out the pastry and use the cookie cutter to cut rounds. Use them to line the cups of the mini muffin tins.
  
• Put a teaspoon of the chilled breadcrumb mixture into each of the tart cases.
  
• Bake in the oven for 15-20 minutes or until lightly set and golden – the tart will still have a gentle wobble in the centre but it will firm up once cooled.
  
• Remove from the oven to a wire rack and leave the tartlets in the pan for 5 minutes before removing to cool on the wire rack.
  
• Serve dusted with icing (confectioners) sugar with whipped cream, creme fraiche or vanilla ice cream.
  

Notes

Without a Food Processor

If you do not have a food processor then put the flour, butter, and vegetable fat into a bow.  Rub the fats into the flour with your fingers until the mixture is like breadcrumbs, then add the rest of the dry ingredients and combine. 

Add the egg and water and mix with a fork or your fingers until you have a ball of dough. 

 

Nutrition

Calories: 161kcalCarbohydrates: 19gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 44mgSodium: 59mgPotassium: 34mgFiber: 1gSugar: 9gVitamin A: 262IUVitamin C: 2mgCalcium: 13mgIron: 1mg

Don’t Miss My Latest RecipesCLICK TO SUBSCRIBE NOW to join my newsletter list & receive a FREE ‘How To Adapt Recipes For Your Slow Cooker’ printable!

Share by Email

I have linked this recipe to #CookBlogShare run by Sisley & Chloe which was hosted by Chloe at Feast Glorious Feast.