My brown butter & miso treacle tart is a twist on a classic British pudding & features a super rich & nutty filling, served in a buttery pastry case. This is a next level dessert!
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Treacle tart is one of my all time favourite desserts & making the filling with brioche, brown butter & white miso makes it even better! Pair this with a crisp & flaky vanilla pastry & your onto a winner.
This dessert is incredibly rich thanks to the obscene amount of sugar in the filling. This is where the miso comes in handy. The tangy, Unami flavour does a fantastic job of balancing out the sweetness whilst not being overpowering.
What Is Treacle Tart
A classic British dessert, treacle tart consists of a flaky shortcrust pastry case filled with a mixture of treacle, golden syrup, breadcrumbs, double cream, eggs & lemon.
For the best ever treacle tart, we’re making ours in a deep pastry case & enriching the filling with double cream, egg yolk & brioche breadcrumbs. It’s a belter!
For the tart case, we’re using a homemade, sweet shortcrust pastry. This is made with plain flour, icing sugar, egg yolks, vanilla paste & a pinch of salt. To make sure that this pastry is nice & flaky once baked, make sure that there’s some slightly large chunks of butter left visible.
For the filling, we’re using a combination of black treacle & golden syrup. The golden syrup adds a nice level of sweetness where as the black treacle adds a touch of bitterness, to balance everything out.
In my opinion, brioche is the best type of bread to use for the breadcrumbs in a treacle tart filling. The rich & sweet flavour from this enriched bread is ideal for this filling.
We are browning a generous amount of butter for this tart. This adds a subtle nutty flavour to our filling that complements the miso fantastically. For a full guide to making brown butter, take a look at my how to make brown butter recipe.
The star of the show! White miso packs a punch so we only need to use a small amount. This does a great job of balancing out the sweetness from the treacle & syrup. White miso can be bought from most supermarkets or is available online.
To make a richer filling, we’re using a mixture of whole eggs & yolk. Make sure to use large eggs for this.
The key to a good treacle tart is balancing out the sweetness from all of the sugar. To do this, we’re using a hit of acidity in the form of lemon juice & zest. This won’t make the treacle tart taste overpoweringly of lemon but will take away some of that sweetness.
For a rich, creamy filling we need to use a cream with a high fat content. Double or heavy cream works best.
How To Make Treacle Tart
Make The Pastry
The first step in this recipe is to make the sweet shortcrust pastry. We make this like a normal shortcrust pastry but after rubbing in the butter we’re also incorporating icing sugar, egg yolks & vanilla paste for extra flavour. Once made we need to chill the pastry in the fridge for at least an hour.
Next, the chilled pastry needs to be rolled out to a thickness of around 3mm then used to line a deep, 9″ tart tin. Roll a rolling pin over the top of the tin to remove the excess pastry, prick the base with a fork then chill in the fridge for at least another hour.
Blind Bake The Tart Case
To avoid a soggy, undercooked base, we need to blind bake our pastry case before filling. To do this we place a piece of baking parchment on top of the pastry then fill it with ceramic baking beans. Rice or flour can also be used for this.
Next, we bake the pastry in a 170°c/340°f oven for 15-20 minutes or until it’s starting to turn a light golden brown & the edges are set. We then remove the baking beans & bake the pastry until it is golden brown all over. This will take around 5-10 minutes.
Finally, we brush the base of the pastry case with beaten egg yolk & bake for 2 minutes. This seals up any holes that may be in the pastry, preventing an leakages.
Make The Filling
Next, we need to make the filling. All we need to do for this is brown the butter then mix in the golden syrup, treacle, miso & lemon. Followed by the eggs, cream & brioche breadcrumbs. This then gets poured into the blind baked pastry case.
To bake the treacle tart, turn the oven down to 160°c/320°f & cook for 35-40 minutes or until the filling has just set. It will still have a slight wobble.
Leave To Set Then Slice
Leave the tart to cool to room temperature then refrigerate overnight, to set. The next day, remove the tart from the tin & cut into 10 portions. If you use a knife dipped in hot water between cuts, you’ll get cleaner portions. Make sure to clean & dry the knife between.
This treacle tart can be eaten cold or warmed slightly in a microwave or low temperature oven.
What To Serve With Treacle Tart
Traditionally, a treacle tart would be served with custard or ice cream. Pouring or clotted cream would also work well. There’s a barbecue banana custard on the blog that work’s fantastically with this dessert & is what is pictured below.
Frequently Asked Questions
You can but keep in mind that the filling will taste even sweeter.
Once made, the tart can be kept in the fridge for 2-3 days. The tart won’t freeze well so it’s best to eat it within a couple of days after making.
To fully set, the treacle tart needs several hours in the fridge at least. I find that an overnight chill in the fridge works best.
Most tarts will simply pop out of a tart tin once set. But if it’s stuck, try warming the tin up slightly (base & sides) with a blowtorch.
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More Dessert Recipes
- Barbecue Banana Custard
- Lemon Drizzle Bakewell Tart
- Small Batch Sticky Toffee Pudding
- Vanilla Ice Cream
- Vanilla Panna Cotta & Roasted Strawberries
- Toasted Milk & Vanilla Custard
If you have enjoyed this recipe, it would mean a lot if you could leave a review & rating!
Brown Butter & Miso Treacle Tart
- 9" Tart Tin
- Ceramic Baking Beans
- 250 g Plain Flour
- 160 g Unsalted Butter Chilled & Cut Into Small Pieces
- 80 g Icing Sugar
- 1/2 tsp Table Salt
- 45 g Egg Yolk
- 1 tsp Vanilla Paste
- 1 Egg Yolk Lightly Beaten – For Blind Baking
- 100 g Unsalted Butter
- 420 g Golden Syrup
- 70 g Black Treacle
- 1.5 tsp White Miso
- Zest Of 1 Lemon
- 2 tbsp Lemon Juice
- 300 g Double Cream
- 2 Large Eggs
- 1 Egg Yolk
- 220 g Brioche
- Start by sifting the flour, icing sugar & salt into a mixing bowl.Add the butter into the flour then rub in with your fingers until the mix resembles breadcrumbs with some large pieces of butter still visible.
- Stir together the egg yolk & vanilla then add to the flour.
- Mix together until the pastry starts to come together then tip out onto a clean worksurface & gently knead until you have a smooth dough (be careful not to overwork), flatten into a disc, wrap in clingfilm & chill in the fridge for at least 1 hour.
- Next, place the chilled pastry onto a lightly floured worksurface & roll out to a thickness of 3mm-4mm. Pick the pastry up using a rolling pin, drape over the tart tin & carefully mould into the tin. Using some of the overhanging pastry, rolled into a ball to press the pastry into the sides of the tin works best.
- Roll your rolling pin across the top of the tin to trim the pastry case then prick the base with a fork. Chill in the fridge for a minimum of 1 hour but overnight is best.
- Preheat an oven to 170°c/150°c fan (340°f/300°f).
- Make a large cartouche out of baking parchment, scrunch it up then place inside your pastry case. Fill the parchment with baking beans then bake in the preheated oven for 15-20 minutes or until the top of the pastry case is starting to turn golden brown & the edges have set.
- Remove the baking beans & parchment & return the case to the oven & cook until the case is a light golden brown all over, roughly 5-10 minutes.
- Brush the base of the cooked case with the beaten egg yolk & cook for another 2 minutes – this will seal any holes in the pastry & prevents the filling from leaking.
- Remove the pastry case from the oven & set aside while you make the filling.
- Turn the oven down to 160°c/140°c fan (320°f/285°f).
- Start by blitzing the brioche into coarse breadcrumbs.
- Next, place the butter into a large saucepan & brown over a medium heat.
- Remove the saucepan from the heat & whisk in the golden syrup, treacle, miso, lemon zest & juice. Once combined, whisk in the cream then the eggs. Switch to a spatula & stir in the brioche.
- Pour the filling into the tart case & bake for 35-40 minutes or until the filling has set but still has a slight wobble.
- Once cooked, leave to cool in the tin to room temperature then place in the fridge to set fully (overnight is best).
- To portion, carefully remove the tart from the tin & cut into 10 equal pieces, using a hot, clean knife for each cut (running the knife under hot water & drying off between cuts works best).