This Gluten Free Treacle Tart is an easy and delicious dessert you can serve any time!
For the crust:
2 cups (230g) gluten free all purpose (plain) flour blend*
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup + 1 tbsp (130g) unsalted butter, cold and cubed
1-2tbsp ice cold water
1 medium egg, beaten
For the filling:
2 + 3/4 cups (175g) white gluten free bread crumbs, very fine**
2 + 2/3 cups (725g/550ml) golden syrup
Zest of 1 medium lemon (approx 1/2 tbsp)
2 tbsp bourbon (see notes for alcohol-free options)***
2 medium eggs, beaten
3 tbsp heavy cream (double cream)
To make the crust:
Lightly grease a 9"/23cm loose-bottom tart tin and set aside.
Put the flour, salt, and cinnamon in a food processor, add the cold butter and process until it's a breadcrumb like texture. Add 1 tbsp of cold water, and pulse until forms clumps. Add more water 1/2 tbsp at a time if it looks too dry (I only needed 1 tbsp).
Turn out on to a lightly floured surface and gently "knead" to form a ball. (If you don't want to use a food processor, you can do this processor with a pastry cutter or two forks/knives).
Flour a rolling pin, and roll out to about 5mm thick, and line your prepared tart tin. Prick the surface a few times with a fork, cover and chill in the fridge for 20 minutes.
Preheat the oven to 390F/200C. Line your pastry case with baking/parchment paper and fill with baking beans (or uncooked beans/rice). Bake for 15-20 minutes, until the edges are golden brown.
Remove the beans and paper, and brush with the beaten egg. Bake for a further 5 minutes.
Remove from oven and set aside. Turn your oven down to 340F/170C.
To make the filling:
Put the breadcrumbs in a large mixing bowl and set aside.
Put the golden syrup in a medium saucepan and gently warm until runny. Turn off heat, add zest, bourbon, beaten eggs, and cream. Stir to combine.
Pour the golden syrup mixture over the breadcrumbs. Gently stir to cover all breadcrumbs. Leave to soak for 5 minutes
Pour the mixture into the pastry case and spread out evenly. Bake for 45-50 minutes.
It is ready when the filling is just set (but still has a slight jiggle), and it is a deep golden brown around the edges.
Cool in the tin for 15-20 minutes, then remove from a tin and transfer to your serving plate.
Serve warm with ice cream or whipped cream.
*I use Dove's Farm GF flour blend, which I love. If that brand is not available where you live, I've heard good things about Bob's Red Mill GF 1-to-1 blend, although I've not used it myself. You can also sub in regular flour at the same measurements if gluten isn't a concern for you.
**Your breadcrumbs need to be very fine, if you have large breadcrumbs your tart will have a lumpy texture. If you buy ready made breadcrumbs, pulse them in a food processor a few times.
***To make it alcohol free, swap out the bourbon for 1.5 tbsp lemon juice, for a zestier taste
Will keep tightly covered in the fridge for 3 days.
Calorie information is generated using an app and may not be entirely accurate, please use as guidance only
Serving Size1 slice
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by A Tipsy Giraffe at https://www.atipsygiraffe.com/gluten-free-treacle-tart/