Spiced Rum Treacle Tart Recipe

There are some desserts that should be savoured with a cosy blanket on your lap, ideally in front of a crackling fireplace with plenty of candles lit and flickering away.  This recipe for a Spiced Rum Treacle Tart is exactly that dessert, gooey treacle golden syrup filling with a spiced rum kick baked in a buttery pastry case. A cosy hug, a dessert you want after a crisp walk through a forest kicking leaves around, followed by a nap, or that might just be me!

I like using spiced rum in recipes, they tend to have aromatics in the blend which really compliments bakery items as often heightens the flavours. I like to find a spiced rum which is heavy in vanilla notes, butterscotch and orange peel. The fun part before you even start baking, is finding a spiced rum that suits you and your tastes. The spiced rum can be left out of the recipe or you can experiment with other spirits like an orange liqueur to pair with the lemon zest for a more citrus flavour to cut through some of the sweetness. Or maybe even a Honey Tequila…

The recipe uses fresh white breadcrumbs, dried breadcrumbs that are used for coating and frying will not work in this recipe. Stale bread also changes the baked texture of the tart, the fresh breadcrumb quantity is around 2-3 slices of bread so should take about 5 minutes to quickly blitz in a mini processor. I have also tried it with fresh sourdough bread and this gives the tart a nice flavour with that distinctive sourdough flavour, I would just discard the crusts as they remain fairly tough when in the syrup mixture.

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Spiced Rum Treacle Tart Recipe

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• Author: foodnerd4life
• Total Time: 1 hour
• Yield: Serves 12 1x

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Description

Serves 12

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Ingredients

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• 350g Shortcrust Pastry, homemade or shopbought
• 400g Golden Syrup
• 3 tbsp Spiced Rum, of your choice
• 1 Lemon, zested
• 2 Large Free Range Eggs
• 100g Fresh White Bread Crumbs

To Serve – 

• Clotted Cream, Custard or Ice Cream

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Instructions

1.  Roll out the shortcrust pastry to 5mm thickness, rolling between parchment paper to get it nice and thin. Line a 22cm fluted tart tin with the pastry, leaving an overhang. Place the fridge for 30 mins.
2. Preheat the oven to 200C. Put a baking sheet into the oven to heat up. Line the pastry case with baking parchment and baking beans, then put in the oven on the baking sheet, and bake for 15 minutes. Remove the parchment and bake for a further 10 minutes or until the pastry is golden brown and looking dry in the middle and no raw pastry showing. Leave the pastry to cool before trimming off the overhanging edges with a small serrated knife or a vegetable peeler to shave off the excess.
3. In a large bowl, add the remaining ingredients, and lightly mix until well combined. Leave the mixture to sit for 30 minutes for the breadcrumbs to hydrate.
4. Lower the oven temperature to 160C. Stir the mixture again, pour the filling into the pastry case and put in the lower part of the oven to bake for 35-40 mins or until the filling is just set. Remove from the oven and leave to cool down for 20 minutes before serving.
5. Serving with lashings of clotted cream, custard or ice cream or all three!

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Tarts
• Method: Bake
• Cuisine: British

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