IPA Treacle Tart
IPA Treacle Tart: a shortcrust pastry case filled with treacle and a gentle flavour of beer!
Hello bakers! In honour of International Beer Day this Friday I wanted to make something a little different. Different yet still delicious! I have a recipe for Treacle Tart on my blog already and this recipe takes the humble treacle tart to a whole new level!! The addition of IPA to the tart really makes this bake extra special. Even if you don’t like beer you will like this yummy tart!
You can use your favourite IPA or other beer in this recipe, I’ve used an IPA from a local brewer and my partner enjoyed drinking the leftovers! You can definitely taste the IPA in the tart but it’s subtle and not overwhelming. If you don’t like beer, don’t worry, the sweetness coming from the golden syrup creates a yummy flavour you will love. Trust me it’s a revelation and super tasty!! The filling is encased in a crisp sweet shortcrust pastry that just melts in your mouth. You can use shop bought if you’d prefer but I feel making your own shortcrust pastry is so worth the effort.
I’ve also chosen to use Wholemeal breadcrumbs in the recipe. They really add a whole new malty flavour that is utterly incredible. You can use white bread to make your breadcrumbs and it will still be delicious! I never knew you used breadcrumbs in a treacle tart until I made my first one. They add a great texture and help hold the tart together, it just wouldn’t be a treacle tart without them!
If you’re after a new favourite dessert then this recipe for IPA Treacle Tart is for you. Easy to make and so tempting you might just have more than one slice! No baking blind required either, less time to wait before you can enjoy this delight. I also used my new Perfobake tin to really make sure I had no soggy bottom and it worked so well. No soggy bottoms, just crisp delicious pastry!
IPA Treacle Tart
For the pastry case:
- 125 g Unsalted butter
- 250 g Plain flour
- 75 g Golden Caster sugar
- 1 medium Egg
For the filling:
- 235 g Golden Syrup
- 1 tbsp Maple Syrup
- 75 g Wholemeal breadcrumbs (Approx 2 large slices of bread, crusts cut off, whizz in food processor)
- 75 ml IPA Beer
- 1 Lemon (zest only)
- 1 medium Egg
To make the pastry:
- Chop the butter into cubes. Rub the butter into the flour with your fingertips until it resembles breadcrumbs. Fold through the sugar. Add in the egg and bring together to form a dough. Lightly knead for 5 minutes until smooth and no lighter patches. Wrap in cling film and chill for 30 minutes in the fridge.
- Once chilled roll out the pastry dough to a thickness of 4mm. Line a 20cm tart tin with the pastry. Gently press down into the tin and remove any excess. Chill in the fridge whilst you make the filling.
To make the filling:
- Heat the golden syrup and maple syrup in a pan over a low heat until runny. Remove from the heat.
- Add in the IPA and give it a whisk. It will be a little frothy but it will settle.
- Fold in the breadcrumbs and make sure they're all well covered with the syrup mix. Let the mixture sit in the pan for 10 minutes.
- Add in the lemon zest and egg. Whisk well together.
- Pour filling into the tart case. Use any leftover pastry to decorate the top if you'd like.
- Bake at 200C fan/220C for 10 minutes. Turn the oven down 10C and bake for a further 15 minutes. The pastry should be golden and the filling should have darkened a little.
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