Harry Potter Treacle Tart Recipe | Great Hall Feast | My Harry Potter Kitchen (Recipe #40)
Welcome back to another recipe from My Harry Potter Kitchen! This is the YouTube series where I'm baking my way through the Harry Potter books, whipping up magical recipes for every item of food and drink we find. Last week we created some Lightning Bolt Deep Fried Apple Pies as part of The Great Hall Feast!
If you're thirsty for more Harry Potter recipes the be sure to subscribe to Bradley Bakes on YouTube and click on the notification bell so you get an alert every Magic Monday when there's a brand new episode of My Harry Potter Kitchen!
We're jumping back into Chapter Seven of the Philosopher's Stone - 'The Sorting Hat' for our next recipe
"A moment later the puddings appeared... treacle tarts"
The famous Treacle Tart from Harry Potter is here! Taking inspiration from the classic pudding I wanted to take it to the next level with some extra magic!
This homemade treacle tart recipe is so easy to master that you'll be able to whip up the moutheringly good dessert in no time! I'll show you how to make homemade shortcrust pastry before filling with a rich, sweet, treacle filling! The scraps of pastry won't go to waste either - I'm using them to create a range of magical decorations for the top of the tart!
Homemade Treacle Tart Recipe Ingredients:
For the short crust pastry recipe
250g plain flour
pinch of salt
1-2 tbsp cold water
For the treacle tart filling recipe
400g golden syrup
50ml double cream
zest of a lemon
juice of ½ lemon
½ tsp ground mixed spice
egg for egg wash
Harry Potter Treacle Tart Recipe Method:
For the shortcrust pastry base, add the flour, salt and butter into a bowl and work with your fingers until it forms small breadcrumbs. Make a well in the middle and add in the cold water. Work through until it forms a rough dough.
Tip the dough onto a surface and knead for 1-2 minutes until it forms a smooth ball (Wizard Tip! Be careful not to overwork it otherwise you'll be left with tough pastry). Wrap the dough ball in clingfilm and chill for 30 minutes.
Roll the pastry out to ½ cm thick and then press into an 8 inch deep baking tin. Prick the base with a fork and then cover with baking paper. Fill with baking beans and then bake in the oven at 180c for 15 minutes.
Remove the baking beans and baking paper and then trim down the sides with a sharp knife. Bake for a further 10 minutes until golden.
While the pastry is baking you can create the filling by heating the golden syrup and double cream on a medium heat. Warm until it is just about to boil while stirring continuously.
Pour the breadcrumbs into a bowl with the lemon zest, juice, egg, mixed spice and treacle mixture. Stir until well combined before pouring into the pastry case. Level this off and then bake for 10 minutes while you prepare your decorations.
Use any scrap uncooked pastry to roll out and cut out your magical shapes. Using some beaten egg to stick the decorations on top of the half-baked tart and then give them a glaze with the remaining egg wash.
Bake the tart for a final 20 minutes. Leave to stand in the tart case for 10 minutes before removing.
This heartwarming dessert is so good that it won't be around for long!
I hope you enjoyed the latest food recipe from the Philosopher's Stone! Be sure to Subscribe to Bradley Bakes on YouTube and click on the notification bell to be the first to see the latest recipes every Magic Monday!