Treacle Tart Hearts

Prep time: 20 mins
Cook time: 25 mins
Serves: 8 


  • 200g cold, unsalted butter, cubed 
  • 350g plain flour, plus extra for rolling out 
  • ½ tsp ground ginger (optional) 
  • 100g golden caster sugar 
  • 1 egg yolk 

For the filling 

  • 400g golden syrup 
  • finely grated zest of 1 lemon and juice of 1⁄2 
  • 100g white breadcrumb 


Step 1: Start by blitzing the butter, flour and ginger, if using, in a food processor or blender until it resembles fine crumbs. Mix in the sugar, then add the egg yolk and 2 tsp cold water. Pulse until the dough clumps together, or bring it together with a knife by hand. Turn onto a lightly floured surface and press into a smooth round. Chill in the fridge for around 30 minutes or until firm. 

Step 2: Now roll out your pastry to the thickness of 2 £1 coins and stamp out 8 11cm circles. Line 8 10cm width heart-shaped tins with the pastry. Re-roll trimmings and then with a small cutter, stamp out 8 hearts to decorate. Chill tins and hearts for 15 minutes or until firm.

Step 3: Heat your oven to 170C/fan 150C/gas 5 and put an empty baking tray in - we will be using this later on. 

Step 4: Meanwhile, stir the syrup, lemon juice and zest together. Divide the breadcrumbs between tins (they should reach to the top of the pastry), then slowly spoon over the syrup, adding more once the first lot has started to soak in. Top with the small pastry hearts.

Step 5: Remove the baking tray from the oven and then place the tins onto it. Bake for around 25 minutes or until pastry is golden and the filling is orangey-gold and slightly set.

Step 6: Leave the tarts to cool for 15 minutes in their tins before turning onto a wire rack to cool further.

Step 7: We recommend serving the tarts warm and with a scoop of vanilla Ice Cream. To re-heat, simply pop in the oven at a low temperature for around 5 minutes. 

Recipe inspired by BBC Good Food

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