Gluten-free Treacle Tarts

Flaky gluten-free shortcrust pastry with a gooey, buttery treacle tart filling, made in a cupcake tin. A little black treacle, lemon and ginger give the filling its flavour. Serve warm with vanilla ice cream.

Course Dessert

Cuisine British

Keyword gluten-free treacle tart, individual treacle tarts, mini treacle tarts

Prep Time 25

Cook Time 20

Chilling and Cooling 25

Total Time 1 10

Servings tarts

Calories 217kcal

Equipment

2 12-hole non-stick cupcake or muffin tin or use one and bake in two batches
fluted round biscuit cutters set use the 9cm cutter
Rolling pin with guides
Baking paper for rolling out the pastry
Food processor or a blender

Ingredients

For the pastry

1 quantity ultimate gluten-free shortcrust pastry made with the sweet option and chilled. See the link in the first step

For the filling

125 g gluten-free bread for the breadcrumbs, ideally a little stale
305 g golden syrup
10 g black treacle
45 g butter
1 large egg beaten
20 ml double cream 1 tbsp + 1 tsp
2 tsp lemon juice
3/4 tsp ground ginger

Instructions

Before you start, make and chill one quantity of the sweet version of my ultimate gluten-free shortcrust pastry. If your chilled pastry dough is quite firm, take it out of the fridge and give it a few minutes to soften just enough to roll.
Preheat the oven to 180°C fan / 200°C conventional. Get out two 12-hole non-stick cupcake or muffin tins if you have them.
To create your gluten-free breadcrumbs, measure out 125g of ideally stale gluten-free bread. Place into a food processor or blender and pulse until they resemble fine breadcrumbs.
Lightly flour your rolling pin and a large sheet of non-stick baking paper, then roll out the dough to a 3mm thickness.
Use a 9cm (3½in) fluted round biscuit cutter to cut out about 19 circles, rerolling the trimmings as needed.
Carefully ease the pastry rounds directly into the holes of the tins, gently pressing them into the bases and sides. If you're using one tin, keep the remaining rounds covered in the fridge for the second batch. Lightly prick the pastry bases with a fork, then chill for 15 minutes.
Meanwhile, place your butter, golden syrup and black treacle into a small saucepan. Heat gently until the butter is fully melted, then remove from the heat and leave the mixture to cool until just lukewarm.
Beat in the egg, cream, lemon juice and ginger. Then stir in your breadcrumbs and leave them for 5-10 minutes to soak up some of the syrup.
Give the mixture another good stir before filling the cases.
Spoon about 25g of filling into each chilled pastry case and spread it out so it's even. Leave a little room below the rim of the pastry as the filling can puff up in the oven. If you're baking in batches, cover and refrigerate the remaining filling.
Bake for 10 minutes. Reduce the oven temperature to 160°C fan / 180°C conventional and cook for a further 10-12 minutes, until the pastry is golden and the filling is set.
Leave the tarts in the tins for around 10 minutes, until they're firm enough to lift out, then carefully transfer them to a wire rack.
If you're using one tin, let it cool completely and turn the oven back up to 180°C fan / 200°C conventional. Press in the remaining pastry rounds, prick the bases and chill for 15 minutes. Stir the remaining filling, spoon it into the cases and bake as before.
Serve warm with some vanilla ice cream.

Video

Notes

Yield and timing

Makes about 19 tarts. The exact number depends on how many rounds you cut and how much filling fits in your tins. The timings assume the pastry is already made and chilled and you bake both tins together. Each batch takes 20-22 minutes in the oven.

Nutrition