Hogwarts Treacle Tart
- Level: Intermediate
- Total: 2 hr 5 min (includes chilling time)
- Active: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 669
- Total Fat
- 24 g
- Saturated Fat
- 14 g
- Carbohydrates
- 108 g
- Dietary Fiber
- 2 g
- Sugar
- 76 g
- Protein
- 8 g
- Cholesterol
- 148 mg
- Sodium
- 138 mg
- Level: Intermediate
- Total: 2 hr 5 min (includes chilling time)
- Active: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 669
- Total Fat
- 24 g
- Saturated Fat
- 14 g
- Carbohydrates
- 108 g
- Dietary Fiber
- 2 g
- Sugar
- 76 g
- Protein
- 8 g
- Cholesterol
- 148 mg
- Sodium
- 138 mg
Ingredients
Pastry:
Filling:
To Decorate:
Directions
Special equipment:
a 9-inch (23-centimeter) round loose-base tart tin with a 1 1/4-inch (4-centimeter) depth; pie weights or baking beans; Hogwarts Treacle Tart Template- For the pastry: Put the flour in a bowl and rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs. Add the egg yolk, sugar, and 2 tablespoons of cold water and mix to form a firm dough. Wrap with plastic wrap and chill for 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C/gas mark 6). Roll out the pastry on a lightly floured surface and use to line a 9-inch (23-centimeter) tart tin with a 1 1/4-inch (4-centimeter) depth. Line with parchment paper (baking parchment) and fill with pie weights or baking beans.
- Bake for 20 minutes. Remove the paper and pie weights/baking beans and reduce the oven temperature to 350 degrees F (180 degrees C/gas mark 4).
- For the filling: Put the sugar in a heavy-bottomed saucepan with 1/2 cup (120 milliliters) water and heat very gently, until the sugar has dissolved. Increase the heat and let the syrup bubble for about 10 minutes, until it has turned to a deep amber color. Dip the base of the pan in cold water to prevent further cooking. (See Cook’s Note.)
- Add the butter, lemon juice, and zest to the pan and stir until completely smooth. If the syrup gets hard and doesn’t dissolve into the liquid, stir over a gentle heat until it does. Stir in the breadcrumbs and eggs and turn the filling into the tin. (If you have a bit of extra filling you can save it for use in other desserts.) Bake for 30 to 40 minutes, until the filling is lightly set.
- While baking, print out the Hogwarts Treacle Tart Template at 100% size. Cut out the template, which is of the Hufflepuff badger (see Cook’s Note). Once the tart has finished baking, rest the template over the center of the tart. Put the confectioners’ sugar in a tea strainer or small sieve and sprinkle over the template so the surface is coated in a fine dusting of sugar. Carefully lift away the template. This is easiest done by gently sliding a palette knife under the template and quickly lifting it up.
Cook’s Note
To make the breadcrumbs, break stale bread slices into pieces and process in a food processor fitted with a steel blade until it forms crumbs. Making sugar syrup for the filling takes time and patience. Use a sturdy heavy-bottom saucepan and thoroughly dissolve the sugar before increasing the heat. Keep a close watch on it after that as the syrup can quickly turn dark and bitter and will eventually burn. This syrup is a homemade version of the British product golden syrup, a traditional ingredient in Harry’s favorite tart. If you can get hold of it, you can use 1 1/2 cups (475 grams) golden syrup instead, and skip making your own. We’ve stenciled our tart with the Hufflepuff badger, but you could just as easily draw and use the Gryffindor lion, Ravenclaw raven, or Slytherin snake. Treacle tarts can be served hot as well as cold.
