Treacle and Nut Tart

Lotte Duncan gets creative with warm treacle tart flecked through with crunchy nuts - an innovative take on a classic nursery pudding
By Lotte Duncan
Treacle and Nut Tart
  • Rating:
  • Serves: 8-10
  • Cook Time: 50 minutes
  • Prep Time: 25 minutes
  • Effort: easy


  • 500 g ready-made sweet shortcrust pastry, (pâte sucrée)
  • 700 g golden syrup
  • 75 g white breadcrumbs
  • 100 g mixed nuts, chopped
  • 1 orange, grated zest
  • 2 lemons, grated zest
  • 2 eggs, beaten

For the liqueur cream

  • 600 ml double cream
  • 4 tbsp hazelnut liqueur


1. Preheat the oven to 180C/gas 4

2. Roll out the pastry and use to line a 25cm shallow, fluted loose-bottomed flan tin. Neaten up the edges and prick the base with a fork.

3. Pour the syrup into a saucepan and gently warm through. Remove from the heat and stir in the breadcrumbs, nuts and orange and lemon zest. Add the beaten eggs and mix well to combine.

4. Pour the filling into the pastry case and bake for about 45-50 minutes, until coloured. Cool slightly.

5. Half whip the double cream and add the liqueur. Whip a little more until it just holds its shape. Serve with the warm tart.

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