Treacle Chiffon Pie
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
A classic English dessert with a fluffy, golden-hued center and a sticky treacle topping.
Ella x
Ingredients
- 250all-purpose flour
- 150cold unsalted butter
- 150ice-cold water
- 200granulated sugar
- 150golden syrup
- 4large eggs
- 50unsalted butter, melted
- 2tartaric acid
- 1salt
- 150treacle
- 1vanilla extract
- 100self-raising flour
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a 20cm (8 inch) round cake tin with parchment paper.
Tip: Use a greased tin for an easy release.
- 2
In a large mixing bowl, whisk together the all-purpose flour, cold unsalted butter, ice-cold water, granulated sugar, and golden syrup until the mixture resembles coarse breadcrumbs.
Tip: Use a pastry blender or your fingertips for this step.
- 3
Add the large eggs one at a time, mixing until the dough comes together in a ball.
Tip: Don't overmix, as this can lead to a dense pastry.
- 4
Transfer the dough to a lightly floured surface and roll out to a thickness of about 3mm (1/8 inch). Trim the edges to fit the prepared tin.
Tip: Use a pastry cutter or a knife for this step.
- 5
Prick the bottom of the pastry with a fork to prevent it from bubbling up during baking.
Tip: This is a crucial step to prevent the pastry from becoming puffed.
- 6
Line the pastry with parchment paper and fill with baking beans.
Tip: Use dried beans or baking beads to create a perfectly baked base.
- 7
Bake the pastry for 15 minutes, then remove the parchment paper and baking beans.
Tip: Don't open the oven door during this time, as this can cause the pastry to sink.
- 8
In a separate bowl, whisk together the treacle, melted unsalted butter, tartaric acid, and salt until smooth.
Tip: Make sure to dissolve the tartaric acid completely.
- 9
Pour the treacle mixture into the baked pastry shell and smooth the top.
Tip: Use a spatula to create a smooth, even surface.
- 10
Return the pie to the oven and bake for a further 10-12 minutes, or until the top is golden brown.
Tip: Keep an eye on the pie during this time, as the baking time can vary.
- 11
Remove the pie from the oven and let it cool in the tin for 5 minutes.
Tip: Use a clean cloth to wrap the pie and keep it warm.
- 12
Transfer the pie to a serving plate and serve warm, dusting with powdered sugar if desired.
Tip: This is the perfect finish to this classic English dessert.
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