Harry Potter Treacle Tart
This Harry Potter Treacle Tart has been his favorite dessert since the very first book, and one bite will tell you why. A flaky crust filled with a sticky, toffee like molasses filling, it's easier to make than it looks.
Servings 8
Calories 243kcal
Equipment
Ingredients
For the shortbread crust
- 1/2 cup 1 stick unsalted butter
- 1/4 cup powdered sugar
- 1 cup flour
For the filling
- 1 tablespoon unsalted butter melted
- 2 tablespoons whole milk
- 2 eggs
- 1 zested lemon
- 1 tablespoon lemon juice
- 1/2 cup molasses
- 1 1/4 cup fresh white breadcrumbs
- Whipped cream for garnish optional
Instructions
For The Crust
- Preheat oven to 350 degrees
- Use the paddle attachment of a stand mixer to cream butter and sugar until it's light and fluffy (you can use a hand mixer for this as well).1/2 cup 1 stick unsalted butter, 1/4 cup powdered sugar
- Using low speed, add flour slowly until just combined.1 cup flour
- Press the uncooked pastry dough into a 9-inch tart pan with a removable bottom. Use a fork to gently prick the crust all over the bottom.
- Chill the crust for 15 minutes in the freezer. Then bake for 15-20 minutes until light brown and let cool to room temperature.
- Bake at 350 for 15-20 minutes or until crust turns a light brown. Set aside and let cool to room temperature.
For The Filling
- For the filling, take a large bowl and whisk the melted butter, milk, eggs, lemon zest, lemon juice and molasses until well combined.1 tablespoon unsalted butter, 2 tablespoons whole milk, 2 eggs, 1 zested lemon, 1 tablespoon lemon juice, 1/2 cup molasses
- Fold in the bread crumbs until completely coated.1 1/4 cup fresh white breadcrumbs
- Pour the filling into the crust and return to the oven for 20 minutes. Cool for at least 20 minutes before serving. Top with whipped cream or ice cream and enjoy!Whipped cream for garnish
Video
Notes
- If the dough sticks to your hands while pressing it into the tart pan, dip your fingers in a little cold water, shaking off the access water. The coldness should help the dough release.
- While baking, if the pastry edges begin to brown too much, loosely tint the tart with foil or use a pie crust edge guard.
- If your pie crust seems little crumbly, adding really cold water, one teaspoon at a time, to the dough may help make it more solid.
Nutrition
Serving: 1g | Calories: 243kcal | Carbohydrates: 45g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 53mg | Sodium: 158mg | Fiber: 1g | Sugar: 21g