Norfolk Treacle Tart

Thursday, 21 April 2016

Norfolk Treacle Tart

A couple of years ago we enjoyed a lovely family holiday in Norfolk. The weather was amazing and we enjoyed the beaches, days out and local food. However, it seems I missed out on a foodie treat. offer self-catering properties around the UK and are challenging food bloggers to create some regional dishes to show that self -catering holidays are a great way to try out the local food. For Norfolk they suggested a Norfolk treacle tart. Oh my it is good! I really should have known about it before holidaying there!

Norfolk tarts

The tart is more of a treacle egg custard rather than the sticky treacle tart that I have eaten in the past. I chose to use a ready rolled block of plain shortcrust pastry as I didn't feel it needed any extra sweetness. The lemon zest really helps balance the sweetness. Let's just say the tart didn't last very long in the house as it was such a big hit.


·         6 ounces shortcrust pastry, rich and sweet
·         4 ounces unsalted butter
·         8 tablespoons golden syrup
·         2 eggs, beaten
·         4 tablespoons double cream 
·         2 lemons, zest finely grated

·    Line a shallow 23 cm (9 in) tart tin with the pastry and pre-bake or bake blind.

·    Pre-heat the oven to 200°C (400°F) Gas 6. Put a baking sheet in the oven to pre-heat.

·    Gently warm the butter and syrup together in a pan - just enough for the butter to melt but not letting the mixture get too hot. Remove the pan from the heat and allow the mixture to cool a little.

·     In a bowl, whisk the eggs, cream and lemon zest together. Gradually whisk in the warm butter and syrup mixture, then pour the mixture into the pre-baked pastry case.

·    Place the tart on the baking sheet in the oven and bake for 25 - 30 minutes or until the centre is set.
Norfolk treacle tart

Have you been to Norfolk and tried their treacle tart?

What specialty dishes do you like from around the UK?

This is a commissioned post.

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