If you’re as big of a Harry Potter fan as
my kids everyone in my house is then you know that Harry Potters favorite treat is Treacle Tart. It’s featured at many feasts at Hogwarts and is actually a real thing. It’s a traditional English dessert that is made with, you guessed it, Treacle. While it SOUNDS like a funny, made up, possible aquatic ingredient it’s actually a sort of molasses (with an undertone of black licorice) that has a pretty distinctive flavor and can only be procured in England or, it turns out, on Amazon.com which is where I got it. You could also substitute molasses, the flavor isn’t quite the same but it’s as close as you can get without the real thing and works in a pinch.
You also use Golden Syrup, which is a traditional ingredient too (don’t worry this is the last weird one) that you can also get On Amazon.com HOWEVER I actually found it later locally as well, at the grocery store, comparably priced. So you may want to check there first if you’re in a hurry. Then again if you’re already waiting on the Black Treacle you might as well wait for both. It only took a few days for them to arrive and we still have some time before Halloween if you want to whip up some festive Treacle Tart for a Harry Potter style holiday.
You’re going to need most of a bottle (1 cup) so if you want to make it again (you probably will) I’d get 2. Two bottles should make you 3 tarts, plus there are a bunch of recommendations on the bottle for other ways to use it. Golden syrup is something like honey/simple syrup in flavor so you could probably use either/or (if you use simple syrup I’d make it about as thick as honey) as a substitute but this does, like the Treacle, have a distinct flavor all it’s own and it won’t be quite the same.
Ok so, the Treacle and golden syrup are both pretty thick, and we want them to stay warm and fluid. Especially if you live in a cooler climate, they’re likely to congeal and not mix up properly if you don’t add some kind of heating element. Enter, two bowls. One big enough to hold the other with some room around it for hot water. It doesn’t have to be boiling, hot tap water is just fine as long as it’s not freezing in your house it shouldn’t cool down too fast to use. We just want the syrups to stay warm so they mix together
There’s the Treacle, isn’t it fun? All thick and goopey and syrupy. Be careful not to get it on anything, it will dry there and probably stain, except of course in the food where you want it. Taste it alone, I dare you! It’s something like a mix of Molasses and black licorice, when Mr Mom tasted it he made such a face and I thought he was going to refuse to try the finished product. Luckily he braved it because he ended up liking the tart even more than the kids did. We’re only using a TBSP in a pie sized dish, so the flavor is much more diffuse by the time anyone is eating it. Don’t get scared away if you taste it and it’s
a bit a lot strong.
Pour it on in with the Golden Syrup! Fascinating fact about the Black Treacle, it’s a traditional ingredient in Gingerbread, too. We in the states often use Molasses but this is what we “should” be using so, if you end up taking the plunge with me and ordering some you can use it in the next month or two to make Gingerbread men, or a Gingerbread house, or just Gingerbread cookies! Basically it’s not going to sit there and be wasted after making one tart. Besides, you’ll probably make another anyway right? Still, we don’t like ingredients that are just for one recipe around here if we can help it (especially not fancy foreign ones) so fear not! Plus the expiration on the canister that I got is dated for about a year from when I got it, and that’s plenty of time
Now that it’s all nice and married, add in lemon juice and a pinch of Ground Ginger and stir it around so the sauce is, complete!
To firm it up all we need is breadcrumbs. I had some in a canister but not quite enough; luckily I had some stale bread (look french toast, another use for stale bread!) and crumbled that up to finish off the 2 Cups we need to make it
It’s a nice solid mass now, I’d add some fresh hot water (it’s probably cold by now), and get the crust ready!
Of course I used my own homemade crust recipe (you’re going to be seeing a lot of it this season!) this was one whole batch, just smoosh it into a pie plate until it’s about evenly covered, you could roll it out if you’re feeling fancy but I like it this way too and its better nice and thick for the tart
That’s good enough! We’ve got our pie crust and our treacle filling, time to marry the two
It’s going to be pretty dry feeling, but spreadable. Kind of like that homemade playdoh stuff we mom’s make sometimes for our kids with peanut butter that is edible too.
After putting it all in there I like to spread it out by hand and smush it down so it’s nice and even
There, that’s pretty even right? Good enough! Then pop it in the oven
And when the crust is nice and golden brown like that you know it’s done. The filling doesn’t really look different but you can tell when you cut into it that it is cooked, you’ll only be able to tell it’s done by looking at the crust.
And there you have it, Harry Potters favorite treat and a well liked treat in my house too! You can’t really go wrong with pie though, can you??
- 2 Tbsp Lemon Juice
- 1 Tbsp Black Treacle
- 1 Cup Golden Syrup
- 2 Cups Breadcrumbs
- Pinch Ground Ginger
Preheat oven to 375
Get out a Large bowl and a smaller bowl that will fit comfortably inside the large bowl. Add 1-2 Cups of hot tap water to the large bowl and then the smaller bowl
Pour the Golden Syrup and Black Treacle (or molasses) into the small bowl and stir until combined
Pour in lemon juice and ground ginger, mix
Add the breadcrumbs while mixing until fully incorporated
Spread pie crust out in pie pan
Add Black Treacle mix and spread evenly
Put in preheated oven for 25 minutes or until the edge of the crust has browned
Remove from the oven to cool, enjoy
What Harry Potter treats have you made? Which ones would you still like to see? I have a few more up already but I’d love to hear your suggestions, maybe I can squeeze another in, if not this year there’s always next! I’d love to hear from you in the comments below