Since golden syrup is one of the IDB’s most requested recipes, here’s a simple, irresistible dessert that highlights it: mini treacle tarts.
These individual treacle tarts deliver two bites of buttery, lemony pleasure. A slightly salty almond shortbread crust balances the sweet, caramel-like filling. They’re ideal for office parties, potlucks, afternoon tea, or a portion-controlled treat to take on the go.
Yes—treacle tart calls to mind Harry Potter; it’s Harry’s favorite dessert. After making these minis, it’s easy to see why. Compared with a full-size tart, the mini version offers a more appealing crust-to-filling ratio that makes every bite delightful.
I developed these tarts while putting together a Mini Tarts ebook. With a jar of golden syrup on hand, treacle tarts were the obvious choice. Of the ten mini tarts I created for the book, these were my favorite. Golden syrup also shines in other recipes—like golden syrup cookies—but this treacle tart remains a top pick.
What is Treacle Syrup (Golden Syrup)?
Treacle or golden syrup is a caramel-flavored syrup that’s easy to make at home using sugar, water, and a slice of lemon. You can make a lighter golden syrup or a darker treacle similar to molasses. These mini tarts use the lighter golden syrup. If you prefer not to make it yourself, a good quality store-bought golden syrup will work fine.
Can I Use Honey Instead of Golden Syrup?
You can substitute honey, but the result will taste different—more like honey tarts than traditional treacle tarts. Honey’s flavor profile differs from golden syrup, so expect a change in flavor.
What Kind of Pan Should I Use?
A mini tart pan with removable bottoms works best. The removable bottoms make it easy to lift the tart shells cleanly from the pan after baking.
How to Make Mini Treacle Tarts
Making these tarts involves three main steps: prepare the golden syrup (or use store-bought), make the tart shells, and mix the filling. If you make the syrup from scratch, do it a day or two ahead since it needs time to simmer and cool. The almond shortbread crust is quick to prepare but benefits from a couple hours of chilling for best texture.
Once the syrup and crust are ready, assemble the filling—golden syrup warmed with a little butter, combined with egg, cream, breadcrumbs, lemon zest, and lemon juice—pour into the shells and bake. Finish each tart with a dollop of freshly whipped cream just before serving.
If you want to prepare everything from scratch, plan to make the syrup and crust on day one, then assemble, bake, and decorate the tarts on day two.
Enjoy!
Mini Treacle Tart Recipe
Mini Treacle Tart Recipe
A mini version of Harry Potter’s favorite dessert.
30 minutes
12 minutes
42 minutes
Ingredients
- 10 Tbsp unsalted butter (room temperature)
- 1/2 cup sugar
- 1 egg (room temperature)
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup almond meal
- 3/4 tsp salt
- 1/2 tsp baking powder
- 1 cup golden syrup (homemade or store-bought)
- 1 Tbsp butter
- 1 egg
- 1 Tbsp heavy cream
- 1 Tbsp lemon zest
- 2 Tbsp lemon juice
- 1/8 cup breadcrumbs
- Freshly whipped cream, for serving
Instructions
Make the Tart Crust
- Cream the butter and sugar until light and fluffy. Add the egg and beat until combined.
- Sift the flour into a bowl, add the almond meal, salt, and baking powder, then mix. Gradually add the dry ingredients to the wet and mix on low until a dough forms.
- Wrap the dough and chill in the refrigerator for 1–2 hours.
Make the Tarts
- Preheat the oven to 400°F (200°C).
- Press the chilled dough into the mini tart pans, ensuring even coverage on the bottom and sides.
- Warm the golden syrup over low heat, remove from the heat, add 1 tablespoon of butter and stir until melted. Allow to cool slightly.
- In a small bowl, beat the egg and cream together. Add the syrup mixture and stir to combine. Fold in the breadcrumbs, lemon zest, and lemon juice until evenly mixed.
- Pour the filling into the tart shells, filling no more than halfway to prevent overflow during baking.
- Bake for 10–12 minutes or until the crust is golden.
- Cool on a wire rack. Top each tart with a dollop of freshly whipped cream just before serving.
Want More Mini Tarts?
Looking for More British & Irish Recipes?
- Easy homemade Golden Syrup
- No-fail British Scones
- How to make perfect Clotted Cream at home
- Easy Irish Soda Bread
- Best ever Mini Mince Pies