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Close-up shot of a golden-brown Vegan Treacle Tart resting on a wooden serving board over the white marble cooktop. A slice is cut and lifted, revealing the sticky, sweet filling. A drizzle of vegan cream or a scoop of dairy-free ice cream sits beside the tart, ready to be enjoyed.

Vegan Treacle Tart Recipe

This Vegan Treacle Tart is sweet, tangy, and buttery, with a crisp pastry base and a gooey lemon-infused filling. Perfect for cozy afternoons or teatime treats!
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8
Calories 408 kcal

Equipment

  • Mixing bowl (for pastry)
  • Rolling pin (for dough)
  • 22.5cm/9-inch tart tin (fluted)
  • Saucepan (for syrup)
  • Fork (for pricking pastry)
  • Baking beans or weights (for blind baking)

Ingredients
  

For the Pastry

  • 250 g plain flour
  • 75 g icing sugar sifted
  • 110 g dairy-free butter
  • pinch of salt
  • 1-2 tsp cold water

For the Filling

  • 295 g golden syrup
  • 1 lemon juice and grated zest
  • 100 g fresh white breadcrumbs

Instructions
 

  • Make the Pastry: In a bowl, rub together flour, icing sugar, butter, and salt until it looks like breadcrumbs. Add 1-2 tsp cold water and bring it into a dough. Chill for 15 minutes.
    Close-up shot of a large glass mixing bowl on the white marble cooktop, filled with plain flour, sifted icing sugar, and a pinch of salt. Dairy-free butter is cut into small cubes and rubbed into the mixture by hand, creating a crumbly breadcrumb-like texture. A teaspoon of cold water is ready to be added.
  • Blind Bake the Crust: Preheat oven to 200°C (400°F). Roll out dough and line a 9-inch tart tin. Prick with a fork and blind bake for 15 minutes.
    Close-up shot of a floured white marble cooktop with a rolled-out pastry dough being carefully placed into a 9-inch tart tin. A fork is used to prick small holes into the base, and parchment paper with baking beans is laid on top, ready for blind baking. The oven light glows in the background.
  • Prepare the Filling: In a saucepan, warm the golden syrup until slightly runny. Stir in lemon zest, juice, and breadcrumbs. Let sit for 10 minutes (add more breadcrumbs if too thin).
    Close-up shot of a shiny stainless steel saucepan on the white marble cooktop, gently warming golden syrup until it becomes smooth and runny. A wooden spoon stirs in freshly grated lemon zest, lemon juice, and white breadcrumbs, creating a thick mixture. Steam rises slightly from the pan
  • Assemble & Bake: Pour filling into the baked crust. If you have extra dough, cut strips for a lattice top. Lower oven to 180°C (350°F) and bake for 15-20 minutes until golden.
    Close-up shot of the pre-baked tart crust on the white marble cooktop, with the golden syrup mixture being poured in, spreading evenly with a spatula. Thin strips of pastry are carefully laid on top in a crisscross pattern to create a lattice design. The tart is ready to be baked in the oven.
  • Serve & Enjoy! Best served warm with vegan cream or ice cream!
    Close-up shot of a golden-brown Vegan Treacle Tart resting on a wooden serving board over the white marble cooktop. A slice is cut and lifted, revealing the sticky, sweet filling. A drizzle of vegan cream or a scoop of dairy-free ice cream sits beside the tart, ready to be enjoyed.