Lighter treacle tart

Vegetarian
Health score
2%
Lighter treacle tart
75 min.
8
216kcal

Suggestions


Indulge your sweet tooth with a lighter twist on a classic dessert: Lighter Treacle Tart! This delightful treat marries the rich, syrupy sweetness of golden syrup with the tangy freshness of lemon and the comforting texture of fresh breadcrumbs. Perfect for any occasion, this vegetarian-friendly tart is both delicious and has fewer calories than traditional recipes, making it an ideal choice for those wanting to enjoy dessert without the guilt.

The golden crust, achieved with ready-made shortcrust pastry, sets the stage for a luscious filling that boasts the warm flavors of black treacle and baked apple. Each bite is harmoniously balanced, showcasing a blend of sweetness punctuated with a hint of tartness from the lemon zest. Preparing this treat is a breeze, with just 75 minutes of your time needed to craft a masterpiece that serves eight–perfect for sharing with family and friends.

Whether served warm with a dollop of crème fraîche or enjoyed cold with a cup of tea, this Lighter Treacle Tart will surely become a favorite in your dessert repertoire. Grab your baking tin and get ready to impress your guests with this delectable and lighter dessert option that’s just a step away!

Ingredients

  • 225 pastry crust 
  • medium eggs 
  • tbsp crème fraîche 
  • 175 golden syrup 
  • tbsp treacle black
  • small apples cored grated peeled (total weight 140g)
  • 50 breadcrumbs fresh white
  •  optional: lemon 

Equipment

  • bowl
  • baking sheet
  • oven
  • aluminum foil
  • rolling pin

Directions

  1. Heat oven to 200C/180C fan/gas
  2. Roll the pastry out thinly on a lightly floured surface. Line a 23cm round x 2.5cm deep fluted flan tin, easing the pastry into the tin and the flutes carefully so you dont stretch it.
  3. Roll a rolling pin over the top of the tin to trim off any excess pastry. Prick the pastry base lightly with a fork. Chill for 10 mins while the oven heats up.
  4. Put the flan tin on a baking sheet. Line the pastry with foil and baking beans, and bake for 12 mins until the pastry is set.
  5. Remove the foil and beans from the pastry case, and bake for another 5 mins until the pastry is very pale golden.
  6. Remove and lower the oven to 180C/160C fan/gas
  7. While the pastry is baking, make the filling. Beat the egg in a medium bowl, then stir in the crme frache, golden syrup, treacle, apple and breadcrumbs. Finely grate the zest from the lemon and stir into the filling mix with 1 tbsp lemon juice. Leave to stand for 10-15 mins so that the breadcrumbs can absorb the other ingredients slightly.
  8. Pour the filling into the pastry case and bake for 30 mins or until the filling is softly set.
  9. Remove the tart and let it cool a little to firm up.
  10. Remove from the tin and serve warm or cold.

Nutrition Facts

Calories216kcal
Protein7.17%
Fat14.52%
Carbs78.31%

Properties

Glycemic Index
19.81
Glycemic Load
17.24
Inflammation Score
-2
Nutrition Score
5.3913043478261%

Flavonoids

Cyanidin
0.29mg
Catechin
0.24mg
Epigallocatechin
0.05mg
Epicatechin
1.4mg
Epigallocatechin 3-gallate
0.04mg
Eriodictyol
2.88mg
Hesperetin
3.77mg
Naringenin
0.07mg
Luteolin
0.28mg
Kaempferol
0.03mg
Myricetin
0.07mg
Quercetin
0.9mg

Nutrients percent of daily need

Calories:216.41kcal
10.82%
Fat:3.49g
5.36%
Saturated Fat:1.13g
7.04%
Carbohydrates:42.3g
14.1%
Net Carbohydrates:40.66g
14.78%
Sugar:21.81g
24.24%
Cholesterol:23.11mg
7.7%
Sodium:191.26mg
8.32%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.87g
7.75%
Vitamin B1:0.22mg
14.95%
Selenium:10.04µg
14.34%
Manganese:0.2mg
10.2%
Iron:1.76mg
9.77%
Vitamin C:8.05mg
9.76%
Vitamin B2:0.16mg
9.49%
Folate:36.34µg
9.08%
Vitamin B3:1.6mg
7.99%
Fiber:1.64g
6.56%
Phosphorus:50.53mg
5.05%
Calcium:39.28mg
3.93%
Potassium:122.34mg
3.5%
Magnesium:13.28mg
3.32%
Copper:0.06mg
2.96%
Vitamin B5:0.26mg
2.56%
Vitamin B6:0.05mg
2.28%
Zinc:0.33mg
2.2%
Vitamin K:1.61µg
1.53%
Vitamin A:70.76IU
1.42%
Vitamin B12:0.08µg
1.34%
Vitamin E:0.16mg
1.04%