Last week was my turn at the work bake club, to embrace the festive season I decided to add a twist to the humble treacle tart. So today I’m sharing my Brioche Treacle Tart Recipe.
Treacle Tarts aren’t scary to make at all. When I made one for the first time I was nervous that it would burn, but you keep your oven low, which stops the sugar from catching. The smell when they are cooking too, just divine.
Brioche Treacle Tart is of course very much a treat, and you should most definitely eat what you want this Christmas! You can even cheat with the pastry, so you’ve got no excuses to not give this a go. Plus the mixed spice added to the mixture adds such a Christmas hit to the mixture. Not to mention the richness of the brioche.
Christmas Treacle Tart
- 1 pack Jus Rol sweet shortcrust pastry
- 225 g Unsalted butter Plus a bit extra for greasing
- 450 g Golden syrup
- 50 g Treacle
- 190 g Brioche crumbs
- 75 ml Double cream
- 1 tsp Mixed spice
- 2 Large eggs beaten
- 1 Large egg yolk
- Flaky Sea Salt
Take your pastry out of the fridge and preheat the oven to 170C/160C Fan.
Grease a 23cm/9in loose-bottomed tart case
Lightly dust a work surface with flour and roll out the pastry to the thickness of a pound coin.
Line the tart case with the pastry, use a little bit of excess pastry to push it into the edges, leaving any excess overhanging, you can trim later.
Line the pastry with baking parchment and with ceramic baking beans or uncooked rice and bake for 20-25 minutes.
Then remove the beans and lining paper, return it to the oven and cook for a further 10 minutes to ensure the pastry is cooked through and dried out.
Remove from the oven and set aside to cool completely.
Now make the filling. Melt the butter in a saucepan over a medium heat until bubbles, then add the syrup and treacle, take the pan off the heat and whisk to combine fully.
Put the brioche crumbs in a medium bowl and add the butter and syrup/treacle mixture. Whisk in the cream, mixed spice, eggs and egg yolk and leave to cool for 15 minutes.
Pour the filling into the cooled tart case and bake for 25 minutes.
Then reduce the oven temperature to 150C/140C Fan, and cook for a further 30 minutes, until the tart is just set (don't worry if it still wobbles when you pick it up- you want this).
Remove the tart from the oven and leave to cool and set for 30 minutes.
When it's time to serve, sprinkle a little sea salt over the top of the tart, trim the edges of the tart and release from the case.
Serve with cream or ice cream, preferably still a bit warm!
Overall the Brioche Treacle Tart was a giant hit at the work bake club. Luckily I saved some back for Mr W or he would’ve been very upset with me! I’ve even shared the recipe a few times with colleagues, so a definite winner there.
Have you made a treacle tart before? Have you got a recipe that you make with a festive twist? Let me know in the comments,