Ginger Treacle Tart©


Ginger Pastry
  • 7.7oz-220g plain flour (sifted)
  • 4.2oz-120g unsalted butter/lard (cold & cubed)
  • 1 egg yolk (free-range)
  • 4.2oz-120g golden caster sugar
  • 1 ½ teaspoons ground ginger
  • 8 tablespoons water
Treacle Filling
  • 15.8oz-450g golden syrup
  • Zest of 1 Lemon
  • 2 tablespoons fresh lemon juice
  • 5.2oz-150g fresh white breadcrumbs (blitzed so they are very fine)
  • *** Serve with Ice-Cream or Cream. I Used Salted Caramel Ice-Cream, So Good! ***


  1. Start by making the pastry. Place the butter and flour in a large mixing bowl and rub together with cold fingers until it resembles fine breadcrumbs. Really take your time to do this thoroughly
  2. Next, add the ground ginger and golden caster sugar. Mix well. Follow with the water and the egg yolk. Combine again until smooth and roll into a smooth ball. Wrap in cling-film and chill in the fridge for at least one hour
  3. When you are ready to proceed, pre-heat oven with an over tray inside to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven. Grease a 23cm/9" flan/tart tin and set to one side
  4. Next, flour a surface and roll out the pastry (don't worry if it keeps breaking apart, just roll it out so it is about £1 coin thick) and place it into the tart tin. Fill out the whole tin and prick the base with a fork several times to stop the pastry from rising, squish the pastry neatly into the sides of the tart tin, leaving some overhang
  5. In a medium saucepan over a medium low heat, add the golden syrup and keep stirring until it is runny (do not boil). Remove from the heat and add the breadcrumbs, lemon zest and lemon juice. Combine well and pour into the pastry case. Smooth it out evenly. Cut off the pastry overhang from around the sides to give neat edges
  6. Pop in the oven on top of the baking tray for 10 minutes then reduce the temperature to 338˚f/170˚c regular oven or 302˚f /150˚c fan assisted oven (until the pastry is golden and the filling has set)
  7. Remove from the oven and allow to cool in the tin for 15 minutes before removing
  8. Serve hot or cold with ice-cream or cream

Image Gallery