Treacle Chiffon Pie
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This treacle chiffon pie is one of my favorite shortcuts when I want to impress without spending hours in the kitchen. The beauty of this dessert is how quickly it comes together, with just 20 minutes of prep and 35 minutes in the oven. Golden syrup and treacle give it that deep, comforting sweetness that reminds me of old fashioned British baking, while the chiffon texture keeps it surprisingly light. The tartaric acid creates those beautiful peaks in the filling that make it look far more complicated than it actually is. Best of all, the ingredients are inexpensive and probably already in your cupboard right now.
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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