Treacle tarts are another one of those foods that I hadn’t heard of and wasn’t quite sure what they were until one of my friends brought some to our Harry Potter Club one month. I didn’t know what to think at first, but they were delicious! And, even better, they are vegan!
A moment later the desserts appeared. Blocks of ice cream in every flavor you could think of, apple pies, treacle tarts, chocolate éclairs and jam doughnuts, trifle, strawberries, Jell-O, rice pudding…
As Harry helped himself to a treacle tart, the talk turned to their families.
-Harry Potter and the Sorcerer’s Stone
Harry was too used to their bickering to bother trying to reconcile them; he felt it was a better use of his time to eat his way steadily through his steak-and-kidney pie, then a large plateful of his favorite treacle tart.
-Harry Potter and the Order of the Phoenix
They chose the one nearest a gold-colored cauldron that was emitting one of the most seductive scents Harry had ever inhaled: Somehow it reminded him simultaneously of treacle tart, the woody smell of a broomstick handle, and something flowery he thought he might have smelled at the Burrow.
-Harry Potter and the Half-Blood Prince
Treacle tarts seem to be one of Harry Potter’s favorite desserts. After trying these, I understand why! They are the perfect amount of pastry with a sweet filling. And if you make them as mini tarts, like I did, one of them is the ideal size for a quick snack.
When my friend brought them over, and we all devoured them, I knew I had to make them again to add to the blog. She used the recipe found here, and I followed pretty close to that as well.
Just as with the treacle fudge, this recipe uses golden syrup. Some larger grocery stores may carry it in their international foods section, or you can buy it here on Amazon which is what I did because my small local grocery store didn’t have any.
Step by Step
To make treacle tarts, preheat the oven to 350F and line a mini-muffin pan with baking liners or grease it well with coconut oil. In a large bowl, whisk the flour, sugar, and salt until mixed well. Add the coconut oil and cut in with a pastry blender or two butterknives. Mix in three tablespoons of water and check the dough consistency. If it doesn’t stick together, add one more tablespoon at a time until the dough holds.
Roll the dough into a ball and cover the bowl. Refrigerate the dough for about 30 minutes.
Once the dough is chilled, grab a small amount of dough (about golf ball-sized) and press it into the bottom and sides of each opening on the muffin pan. Bake the crusts for about 10 minutes as they are, without any filling, then remove from the oven.
Meanwhile, use a blender to make the oats into an oat powder (I like to use my immersion blender for this). Zest a fresh lemon, then juice the lemon to get three tablespoons of lemon juice. It’s easier to zest the lemon before you cut it to get the juice. Mix the oats, lemon zest, and lemon juice in a medium bowl with the golden syrup.
This lemon juicer works really well, you can find one here.
Let the crusts cool, then add about one tablespoon of filling to each tart. You don’t want them to overflow so adjust the amount accordingly.
Bake for another 10-15 minutes, until the filling is mostly set. Let cool before serving.
- 1 1/2 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/8 tsp salt
- 1/2 cup coconut oil
- 4 tbsp water
- 1 cup oats
- 1 lemon
- 1 cup golden syrup
- Grease a mini-muffin pan with coconut oil or line with baking liners
- In a large bowl, sift the flour, powdered sugar, and salt
- Stir in the coconut oil and 3 tbsp of water (if the dough doesn’t stick together, add more water, one tbsp at a time, until it does)
- Roll the dough into a ball and cover
- Refrigerate the dough for 30 minutes
- Preheat the oven to 350F
- Press about one tbsp of the dough into the bottom and sides of the muffin cups until you use all of the dough
- Bake for about 10 minutes without any filling
- Meanwhile, put the oats in a blender to make into a powder then add to a large mixing bowl
- Zest the lemon and add the zest to the oats
- Juice the lemon to add 3 tbsp of lemon juice to the oat mixture
- Pour the golden syrup into the oat mixture and stir until well combined
- Once the crusts have cooled, carefully fill with the filling mixture, making sure they don’t overflow
- Bake for about 10-15 minutes, until the filling is set
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