home search glass cart save
more
Pecan & Treacle Tart

15 INGREDIENTS • 16 STEPS • 1HR 35MINS

Pecan & Treacle Tart

Recipe

5.0

4 ratings
This recipe is a mish mash of Pecan Pie from across the way and a traditional British Treacle tart. It seemed to make complete sense to me to combine the best bits about both recipes for an ultimate sweet treat.
Add to plan
This recipe is a mish mash of Pecan Pie from across the way and a traditional British Treacle tart. It seemed to make complete sense to me to combine the best bits about both recipes for an ultimate sweet treat.
author_avatar
The British Kitchen
The British Kitchen is a Shanghai based bakery selling good quality, delicious and honestly made British cakes and food at local markets around the city.

1HR 35MINS

Total Time

$1.91

Cost Per Serving

Ingredients

Servings
8
us / metric
All-Purpose Flour
220 g
All-Purpose Flour
Butter
120 mL
Butter
Salt
1 pinch
Salt
Powdered Confectioners Sugar
65 g
Powdered Confectioners Sugar
Egg
1
Egg, separated
yolk only
Water
1 Tbsp
Cold Water
Breadcrumbs
80 g
Breadcrumbs
Cashew Nuts
80 g
Cashew Nuts
Ground Cinnamon
1/2 tsp
Ground Cinnamon
Dry Mixed Spice
1 tsp
Dry Mixed Spice
or Pumpkin Spice
Golden Syrup
340 mL
Golden Syrup
Lemon
1/2
Lemon
Egg
2
Eggs
Cream
100 mL
Cream
Pecans
120 g
Pecans

Nutrition Per Serving

VIEW ALL
Calories
672
Fat
33.1 g
Protein
8.9 g
Carbs
89.6 g
Add to plan
author_avatar
The British Kitchen
The British Kitchen is a Shanghai based bakery selling good quality, delicious and honestly made British cakes and food at local markets around the city.

Cooking Instructions

Hide images
step 1
Start by making the pastry. Cube the Butter (120 mL) and add it along with the All-Purpose Flour (220 g) and Salt (1 pinch) to a large bowl.
step 1 Start by making the pastry. Cube the Butter (120 mL) and add it along with the All-Purpose Flour (220 g) and Salt (1 pinch) to a large bowl.
step 2
Using your fingers, lightly rub together the flour and butter for around 5 minutes until they resemble fine breadcrumbs. Add the Powdered Confectioners Sugar (65 g) and stir to incorporate.
step 2 Using your fingers, lightly rub together the flour and butter for around 5 minutes until they resemble fine breadcrumbs. Add the Powdered Confectioners Sugar (65 g) and stir to incorporate.
step 3
Next, add the Egg (1) and Water (1 Tbsp), use your fingers to lightly mix everything until it comes together as a dough.
step 3 Next, add the Egg (1) and Water (1 Tbsp), use your fingers to lightly mix everything until it comes together as a dough.
step 4
Form the dough into a ball, wrap it in baking paper and place the dough in the fridge to rest for 30 minutes. Preheat the oven to 320 degrees F (160 degrees C).
step 4 Form the dough into a ball, wrap it in baking paper and place the dough in the fridge to rest for 30 minutes. Preheat the oven to 320 degrees F (160 degrees C).
step 5
Scatter the Cashew Nuts (80 g) on a baking tray, and place in the oven to toast for around 8 minutes or until slightly browned. Remove from the oven and place aside to cool.
step 5 Scatter the Cashew Nuts (80 g) on a baking tray, and place in the oven to toast for around 8 minutes or until slightly browned. Remove from the oven and place aside to cool.
step 6
Lightly flour a work surface and roll the chilled pastry to a thickness of 3 mm.
step 6 Lightly flour a work surface and roll the chilled pastry to a thickness of 3 mm.
step 7
Use the rolled pastry to line a 25 cm (9-in) easy release tart case, pressing the dough gently into the sides with your fingers whilst being careful not to stretch the pastry.
step 7 Use the rolled pastry to line a 25 cm (9-in) easy release tart case, pressing the dough gently into the sides with your fingers whilst being careful not to stretch the pastry.
step 8
Line the case with a scrunched up sheet of baking paper and thoroughly cleaned coins (which provide excellent heat transfer!), then place in the oven for 20 minutes to blind bake the pastry.
step 8 Line the case with a scrunched up sheet of baking paper and thoroughly cleaned coins (which provide excellent heat transfer!), then place in the oven for 20 minutes to blind bake the pastry.
step 9
Take the pastry case out of the oven and remove the baking paper and coins. Beat an Egg (1) and brush the insides of the pastry case with it. Place the case back in the oven for 5 more minutes (this will help to seal up any holes).
step 9 Take the pastry case out of the oven and remove the baking paper and coins. Beat an Egg (1) and brush the insides of the pastry case with it. Place the case back in the oven for 5 more minutes (this will help to seal up any holes).
step 10
Remove the pastry case from the oven and allow to cool for 10 minutes. Turn the oven up to 350 degrees F (180 degrees C).
step 11
Place the toasted cashew nuts in a food processor, and blitz until they resemble coarse sand. Transfer to a bowl and combine together with the Breadcrumbs (80 g) and Dry Mixed Spice (1 tsp), and Ground Cinnamon (1/2 tsp).
step 11 Place the toasted cashew nuts in a food processor, and blitz until they resemble coarse sand. Transfer to a bowl and combine together with the Breadcrumbs (80 g) and Dry Mixed Spice (1 tsp), and Ground Cinnamon (1/2 tsp).
step 12
Zest and juice the Lemon (1/2). Heat the Golden Syrup (340 mL) and lemon zest in a saucepan until starting to bubble.
step 12 Zest and juice the Lemon (1/2). Heat the Golden Syrup (340 mL) and lemon zest in a saucepan until starting to bubble.
step 13
Immediately pour the golden syrup mixture onto the nuts and breadcrumbs and stir to combine, followed by the lemon juice, Egg (1) and Cream (100 mL).
step 13 Immediately pour the golden syrup mixture onto the nuts and breadcrumbs and stir to combine, followed by the lemon juice, Egg (1) and Cream (100 mL).
step 14
Pour the mixture into the prebaked pastry case and arrange the Pecans (120 g) on top. Place in the oven for 15 minutes, or until the filling sets with the slightest of wobbles in the middle.
step 14 Pour the mixture into the prebaked pastry case and arrange the Pecans (120 g) on top. Place in the oven for 15 minutes, or until the filling sets with the slightest of wobbles in the middle.
step 15
Once ready, remove the tart from the oven and trim off any excess pastry crust.
step 15 Once ready, remove the tart from the oven and trim off any excess pastry crust.
step 16
Allow to cool to room temperature before serving with a drizzle of cream, or a generous dollop of good quality vanilla ice cream. Enjoy!
step 16 Allow to cool to room temperature before serving with a drizzle of cream, or a generous dollop of good quality vanilla ice cream. Enjoy!
0 Saved
top
Version v3.150.3

ThinQ Recipe Service Notice

The ThinQ Recipe service will undergo a service update in April 2026. As part of this update, some existing features will be discontinued, and saved data (such as My Saved Recipes, My Meal Planner, and My Grocery) will be deleted.

Please back up any important data in advance.

Okay