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Warm your senses with our treacle tart recipe this winter

Executive chef at Stanley House Hotel and Spa, Steve Williams, shares his recipe for the perfect winter warmer dessert – treacle tart.


Sweet pastry

  • 125g plain flour
  • 25g icing sugar
  • 75g butter
  • 1 egg yolk
  • Approximately 15g water – to bind

Tart mix

  • 140g fine breadcrumbs
  • 375g golden syrup
  • 2 eggs
  • 125g whipping cream

Method: for the pastry

  1. Place all dry ingredients into a mixing bowl and mix well
  2. Add yolk and water and just bring together. Do not over mix as this will tighten the dough
  3. Wrap in Clingfilm and refrigerate for at least two hours
  4. Take from the fridge, roll out and line an 8” tart case
  5. Leave to rest for a further 30 minutes
  6. Blind bake the case at 160*C for approximately 30 minutes or until crisp and golden
  7. Drop the oven temp to 130*C
  8. Check to ensure there are no holes or cracks

Method: for the tart mix

  1. Warm the syrup and pour onto the breadcrumbs in a mixing bowl
  2. Mix well and add the eggs
  3. Little by little, add the cream so as not to split the mix
  4. Pour into the tart case and bake at 160*C for approximately 40 minutes
  5. Leave to cool

To serve

  1. Cut into the required size and shape
  2. Serve at room temperature with butterscotch ice cream and vanilla poached pears
  3. Enjoy!