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Hazelnut Treacle Tart

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Prep

1 hr plus

Bake

15 mins

Serves

5 to 10

Difficulty

Hard

About

Made with a handful of pantry ingredients, this easy Treacle Tart recipe has added hazelnuts and ginger in the filling which bring a wonderfully nutty and spiced flavour to this classic British bake.

Classic-Tin
made using

Lyle’s Golden Syrup Tin

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Instructions
Ingredients
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How to make this recipe

Step 1

Sift the dry ingredients, flour, icing sugar and salt into a large bowl. Rub the butter and flour together between your fingers until it resembles a bread crumb consistency.

Step 2

Make a well in the centre of the flour and pour in your egg. Using a fork, mix in the egg into the flour. Add 2 tbsp ice-cold water and bring the dough together adding more water if needed.

Step 3

Turn the dough out onto a lightly floured surface gather all the crumbs into a ball, then shape the dough into a disc. Wrap the dough a couple of times with cling film and refrigerate for 30 minutes minimum.

Step 4

Pre-heat your oven to 180C/350F.

Step 5

Once chilled, let the dough sit at room temperature for 20-30 minutes until it is soft enough to roll. On a lightly floured surface, roll out the dough until it’s the thickness of a coin and wide enough to overhang a 23cm tart tin. Place the dough into the tart tin and with your fingers gently push the dough onto the sides of the tin into all the grooves. Using a sharp knife, cut the excess dough from the tin. Wrap the excess dough in plastic wrap and set aside. Prick the pastry base all over with a fork and then line with greaseproof paper and fill with pie weights all the way up the sides.

Step 6

Bake for 15 minutes, then remove the greaseproof paper and pie weights and return the pastry back to the oven. Bake for a further 7 minutes until just golden. Set aside to cool whilst you make the filling.

Step 7

To make the filling, take a medium bowl and beat the eggs and double cream together.

Step 8

Warm the golden syrup gently on the stovetop until it loosens and then pour whilst whisking constantly into the egg mix. Add the breadcrumbs, ground hazelnut, vanilla extract, ground ginger and salt and mix together.

Step 9

Roll out the remaining pastry and cut out leaf shapes and place around the tart.

Step 10

Bake the tart for 40 minutes or until just set. Serve warm with cream and a drizzle of Lyle’s Golden Syrup.

Ingredients

Serving

1

For the Pastry

Flour

All purpose flour

375 g
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

80 g
Salt-table

Salt

0.5 tsp
Butter

Butter

unsalted, chopped into small cubes

200 g
Eggs

Egg

1
Eggs

Large egg yolk

1
Water

Water

Ice cold

2 tbsp

For the filling

Cream

Double cream

150 ml
Eggs

Egg

2
Lyle's-golden-syrup

Lyle’s Golden Syrup

360 g
Breadcrumbs

Breadcrumbs

100 g
Hazelnuts

Hazelnut meal

120 g
Ginger

Ginger

ground

1 tsp
Salt-table

Salt

1/4 tsp
Vanilla

Dr Oetker Madagascan Vanilla Extract

1/2 tsp

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Our Syrups

Ideal for baking and toppings, and a perfect companion for pancakes and porridge.

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