Go Back

Norfolk Treacle Tart

Prep Time20 mins
Cook Time30 mins
Total Time50 mins


  • 6 oz / 170g shortcrust pastry
  • 4 oz / 110g unsalted butter
  • 8 tbsp golden syrup
  • 2 eggs beaten
  • 4 tbsp double cream
  • 2 lemons zest finely grated


  • Pre-heat the oven to 200°C (400°F) Gas 6. Put a baking sheet in the oven to pre-heat.
  • Make or use shop bought all butter short crust pastry. Roll out the pastry to a size bigger than the tin.
  • Line a shallow 23 cm (9 in) tart tin with the pastry and bake blind.
  • When done, remove and allow to cool. You can do this way in advance.
  • Meanwhile, gently warm the butter and syrup together in a pan - just enough for the butter to melt but not letting the mixture get too hot.
  • https://eatcookexplore.com/wp-content/uploads/2016/04/Norfolk-treacle-Tart-006.jpg
  • Remove the pan from the heat and allow the mixture to cool a little.
  • In another bowl, whisk the eggs, cream and lemon zest together.
  • Gradually whisk in the warm butter and syrup mixture, then pour the mixture into the pre-baked pastry case.
  • Place the tart on the baking sheet in the oven and bake for 25 - 30 minutes or until the centre is set.