A common favourite, Tom teaches us how to perfect the treacle tart at home.


  • Pastry

  • 250g soft butter

  • 100g caster sugar

  • 2 eggs, beaten

  • 250g plain flour

  • 190g bran flakes, blended to a powder

  • Pinch of salt

  • Tart filling

  • 225g butter

  • 2 whole eggs, beaten

  • 1 large egg yolk

  • 75ml double cream

  • 1/2tsp salt

  • 675g golden syrup 

  • 190g brioche crumbs

  • A good pinch of flaky sea salt, to finish

  • Mascarpone ice cream to serve (not featured in the TV show)

  • 250g mascarpone

  • 100g caster sugar

  • Pinch of salt

  • 150ml milk

  • 225g double cream

  • ½ vanilla pod, seeds scraped


  • 1.

    To make the ice cream, mix all of the ingredients together in a bowl and then churn in your ice cream maker. Place the frozen mix into a freeze proof container and keep in the freezer until needed.

  • 2.

    To make the pastry, cream together the soft butter and the caster sugar. Add to this the pinch of salt, plain flour and the powdered bran flakes. Mix together. Add the beaten eggs and mix together to form a paste. Clingfilm and place into the fridge to rest for at least 1 hour.

  • 3.

    After this time, roll out the pastry to the thickness of a £1 coin and line a 24cm loose bottomed tart case, pushing the pastry all of the way in. Line the pastry with a couple of layers of clingfilm and fill it up with ceramic baking beans and bake the tart in a pre-heated oven at 170°C for 20-25 minutes.

  • 4.

    Remove the beans from the tart and place it back into the oven and cook for a further 10 minutes to ensure that it is cooked and crispy. Remove from the oven and leave to one side to cool.  Turn the oven temperature down to 160c.   

  • 5.

    To make the filling, melt the butter in a saucepan over a medium heat until it foams and turns brown.  Add the syrup, which will prevent the butter from overcooking.  Take the pan from the heat, whisking everything together.  Put the brioche crumbs into a medium bowl and add the butter and syrup.  Whisk in the cream, salt, eggs and egg yolk and leave to cool for 10-15 minutes.   Once cooked pour the filling into the cooled tart case and bake for 25 minutes.   After this time, reduce the oven temperature to 140c, and cook for a further 30 minutes, until the tart is just set – it should still have a wobble in the centre.

  • 6.

    Reduce the heat on the oven and cook for a further 25 minutes at 140°C until the tart is just set. Remove the tart from the oven and leave to cool.

  • 7.

    When ready to serve, sprinkle a little sea salt over the top of the tart, trim the top edges of the tart and release the ring. Cut a slice and serve with the mascarpone ice cream.

Nutritional information

Nutritional analysis per serving (32 servings)

  • Energy 331kj
  • Fat Total 19g
  • Saturated Fat 11g
  • Protein 3g
  • Carbohydrate 38g
  • Sugar 8g
  • Sodium 154mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Makes 1 tart

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