Treacle Cheesecake Tart
Prep
25 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This treacle cheesecake tart is one of my favorite shortcuts when I want something impressive without spending hours in the kitchen. The beauty of this recipe is that it comes together in just 65 minutes from start to table, making it perfect for unexpected guests or when you're craving something sweet. Treacle brings such a rich, complex flavor that feels indulgent, while the eggs provide plenty of protein to keep you satisfied. The combination of buttery pastry and silky filling is absolutely heavenly, and honestly, the ingredients are things most of us already have on hand, so it won't break the bank either.
Ella x
Ingredients
- 400 gtart pastry dough
- 250 gtreacle filling
- 100 gsoftened butter
- 150 ggranulated sugar
- 4large eggs
- 50 gunsalted butter, melted
- 200 gall-purpose flour
- 1 tspbaking powder
- 1 tspsalt
- 20 mltart cherry juice
- 20 mlalmond milk
Detail level
Instructions
- 1
Preheat oven to 180°C. Roll out the tart pastry dough to a thickness of 3mm. Place the dough in a 23cm tart pan with a removable bottom.
- 2
In a medium saucepan, combine the treacle, granulated sugar, and unsalted butter. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is smooth.
Tip: Be patient, as this process can take several minutes.
- 3
In a large mixing bowl, beat the softened butter and large eggs until light and fluffy.
- 4
Gradually add the flour, baking powder, and salt to the bowl, beating until just combined.
- 5
Pour the treacle mixture into the bowl and beat until smooth.
Tip: Be careful not to overbeat.
- 6
Pour the filling into the prepared tart shell and smooth the top.
- 7
Bake for 40 minutes, or until the filling is set and the pastry is golden brown.
Tip: Check the tart every 10 minutes to prevent overbrowning.
- 8
Remove from the oven and let cool to room temperature.
- 9
Drizzle the tart cherry juice and almond milk over the filling.
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