Treacle Tart is delicious, sweet, and very rich. It is surprisingly easy to make. It has a custard-like soft and caramel filling and delicious pastry. It is Harry Potter's favourite dessert and it'll become yours also.
Dip your fingers in some flour and gently press the dough into the pan and up the sides to make it all uniform.
Place the pan into the fridge while getting the filling for the Treact Tart ready.
Combine both syrups and butter in a small sauce pan.
Gently heat the syrups over medium heat just until the butter dissolves. No need to bring to simmer or even get the bubbles. Remove from heat.
Add the cream and whisk. Check that the mixture isn't hot.
Add the eggs and whisk really well until the eggs are fully incorporated and there are no pieces of egg whites. If the egg whites aren't mixed in well, then they'll scramble in the oven.
Make Treacle Tart
Get the prepared tart pan with the dough out of the fridge. Important: if you are using a pan with a removable bottom, then you'll want to place it on a sheet pan lined with some parchment paper or foil. The butter in the dough will most likely leak from the tart pan and it's better to catch it on the sheet pan than for it to drip onto the bottom of the oven.
Pour the treacle filling onto the dough in the pan.
Bake for about 30-40 minutes or until the dough is golden brown and the filling is cooked and set.
Cool and enjoy.
Dough has almost no sugar as the filling is really sweet. If you'd like sweeter dough, you can add 2-3 more tablespoons of sugar.
As mentioned in the post, you can use all Golden Syrup (2/3 cup total) or all Maple Syrup.
I find that 35% cream makes the filling set a bit more whereas 10% cream makes a slightly more jiggly filling. Also, with l0% cream, you may need to bake the tart for a bit longer and with 35% cream, since the filling will be set faster, you may need to bake a bit less.
I usually bake for 35 minutes but it all depends on your oven.