Spiced Orange Treacle Tart

This aromatic twist on the traditional British dessert infuses the classic gooey golden syrup filling with fresh orange zest and warm cardamom. The citrus brightness cuts through the intense sweetness, while the spice adds a sophisticated depth perfect for cozy winter evenings.

Ingredients

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1 sheet ready-rolled shortcrust pastry (approx. 11 oz / 320g)

1.5 cups (450g) golden syrup

2 cups (150g) fresh white breadcrumbs

1 large orange, zest grated and juiced

1 tsp ground cardamom

1 large egg, lightly beaten

3 tbsp heavy cream

1 pinch salt

Instructions

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Preheat your oven to 375°F (190°C). Grease a 9-inch loose-bottomed tart tin.

Line the tin with the shortcrust pastry, pressing it gently into the edges. Prick the base with a fork and chill in the fridge for 10 minutes.

Line the pastry case with parchment paper and fill with baking beans or dry rice. Blind bake for 15 minutes.

Remove the paper and beans, then bake for another 5 minutes to dry out the base. Reduce the oven temperature to 350°F (180°C).

While the pastry bakes, gently warm the golden syrup in a saucepan over low heat just until it becomes runny. Do not let it boil.

Remove the syrup from the heat. Stir in the breadcrumbs, orange zest, orange juice, ground cardamom, salt, heavy cream, and the beaten egg until thoroughly combined.

Pour the filling into the pre-baked pastry shell and spread it out evenly.

Bake for 30 to 35 minutes until the filling is set but still has a slight wobble in the center.

Allow the tart to cool completely in the tin before slicing to ensure the filling sets firmly.

Spiced Orange Treacle Tart