A delicious treacle tart made using our stunning English Toffee Extract

  • 450g Golden Syrup
  • 85g White Bread Crumbs
  • Finely Grated Zest and Juice of 1 Lemon
  • 60g Butter, melted
  • 3 Large Egg Yolks
  • 70ml Double Cream
  • 10 drops MSK English Toffee Extract

Line and blind bake an 8” sweet paste tart case.

Gently heat the golden syrup by immersing the bottle or tin in a bowl of hot water for a few minutes. Mix the breadcrumbs and lemon zest together in a large bowl and make a well in the middle.

Pour in the warm golden syrup and add the butter, egg yolks, cream, lemon juice and toffee extract. Stir well to mix.

Pour the filling into the pastry case. Bake at 140°C for 30-40 minutes until the top has just set, but the centre is slightly wobbly when you shake the tin gently. It should still feel slightly soft in the centre.

Let the tart cool completely before slicing.