Date and Treacle Tart with Lemon Curd is the classic English treacle tart with a sharper edge — dates softened with bicarbonate of soda, baked with breadcrumbs in black treacle and golden syrup, with lemon curd to cut through the sweetness. Rest it, then serve warm slices.
Ready to elevate a British classic? This isn’t your average treacle tart. We’re going beyond the usual golden syrup to create something truly special. By adding sweet, jammy dates and a touch of dark, mysterious black treacle, we build a deep, rich flavour profile that’s simply unforgettable. A bright, zesty layer of lemon curd cuts through the richness, creating the perfect balance in every single bite. It’s pure comfort, refined.
Ingredients
• (Serves 6-8)
• 1 quantity sweet shortcrust pastry
• 3.5 oz / 100g pitted dates
• ½ tsp bicarbonate of soda
• 3 large eggs, lightly beaten
• 2 tbsp / 50g (1.76 oz) black treacle
• 4 tbsp / 100g (3.5 oz) golden syrup
• ⅓ cup + 1 tbsp / 100ml double cream, plus extra to serve
• 2.5 cups / 150g (5.3 oz) fresh white breadcrumbs
• 1 pinch of sea salt
• 5 heaped tbsp / 150g (5.3 oz) lemon curd, homemade is best
• Icing sugar, for dusting
Instructions
1. Prepare the Pastry Case: Preheat your oven to 160°C (325°F) / 140°C (275°F) fan / gas mark 3. Roll out your shortcrust pastry and use it to line a 20cm / 8-inch deep tart tin. Line with baking parchment, fill with baking beans, and blind-bake for 15 minutes until the edges are golden.
2. Bake Again: Carefully remove the parchment and beans. Prick the base of the pastry with a fork and return it to the oven for another 12-15 minutes, until the entire case is a light golden brown. Set aside on a wire rack to cool completely.
3. Make the Date Paste: While the pastry bakes, place the pitted dates, 150ml (5.1 fl oz) / ⅔ cup of water, and the bicarbonate of soda in a small saucepan. Simmer over a medium heat for about 5 minutes until the dates are very soft and the water has mostly evaporated. Don’t worry if the dates turn a dark colour!
4. Create the Filling: Using a hand blender or food processor, blitz the date mixture into a smooth paste. In a large bowl, combine this date paste with the beaten eggs, black treacle, golden syrup, double cream, fresh breadcrumbs, and the pinch of salt. Mix until everything is well combined.
5. Assemble the Tart: Once your pastry case is completely cool, spread the lemon curd in an even layer across the base. Gently pour the treacle and date filling over the top.
6. Bake to Perfection: Place the tart in the preheated oven and bake for 45-50 minutes. The filling should be set and feel firm to the touch when done.
7. Cool and Serve: Let the tart cool completely in its tin on a wire rack. Once cool, carefully trim any overhanging pastry from the edges. Just before serving, dust generously with icing sugar and offer with a dollop of extra double cream.
Nutritional Information
• (per serving)
• Calories: 450 kcal
• Carbohydrates: 60g
• Protein: 8g
• Fat: 20g
• Sugar: 45g
Pro Tips
• Don’t skip the blind-baking step; it’s crucial for preventing a soggy bottom and ensuring a crisp pastry crust.
• For the best texture, use slightly stale white bread to make your breadcrumbs. It absorbs the filling beautifully.
• Ensure the pastry case is completely cool before adding the lemon curd and filling to prevent the pastry from becoming soft.
• The tart is delicious served warm or at room temperature, making it a great make-ahead dessert.
FAQ
Q: Is this date and treacle tart recipe suitable for all vegetarians
A: Yes, this recipe is completely vegetarian. All ingredients listed, including black treacle, golden syrup, and double cream, are suitable for a vegetarian diet. Just ensure your sweet shortcrust pastry is made with butter or a vegetarian-friendly fat rather than lard.
Q: Can I make this treacle tart vegan
A: This specific recipe relies heavily on eggs for setting the filling and double cream for richness, making a direct vegan substitution challenging. You would need to use a vegan shortcrust pastry, a plant-based cream alternative, and an egg replacer designed for set fillings, which may alter the final texture.
Q: How should I store this vegetarian treacle tart
A: Store the completely cooled tart in an airtight container. It will keep at room temperature for up to 2 days or in the refrigerator for up to 5 days. It can be enjoyed at room temperature or gently warmed before serving with extra cream.
Q: Can I make this treacle tart gluten-free
A: To make this recipe gluten-free, you would need to use a reliable gluten-free sweet shortcrust pastry and substitute the fresh white breadcrumbs with gluten-free breadcrumbs. The rest of the filling ingredients are naturally gluten-free, but always check product labels to be certain.
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Date and Treacle Tart with Lemon Curd
Ingredients
Method
- Prepare the Pastry Case: Preheat your oven to 160°C (325°F) / 140°C fan / gas mark 3.
- Roll out your shortcrust pastry and use it to line a 20cm / 8-inch deep tart tin.
- Line with baking parchment, fill with baking beans, and blind-bake for 15 minutes until the edges are golden.
- Bake Again: Carefully remove the parchment and beans. Prick the base of the pastry with a fork and return it to the oven for another 12-15 minutes, until the entire case is a light golden brown.
- Set aside on a wire rack to cool completely.
- Make the Date Paste: While the pastry bakes, place the pitted dates, 150ml (5.1 fl oz) / ⅔ cup of water, and the bicarbonate of soda in a small saucepan.
- Simmer over a medium heat for about 5 minutes until the dates are very soft and the water has mostly evaporated.
- Don't worry if the dates turn a dark colour!
- Create the Filling: Using a hand blender or food processor, blitz the date mixture into a smooth paste.
- In a large bowl, combine this date paste with the beaten eggs, black treacle, golden syrup, double cream, fresh breadcrumbs, and the pinch of salt.
- Mix until everything is well combined.
- Assemble the Tart: Once your pastry case is completely cool, spread the lemon curd in an even layer across the base. Gently pour the treacle and date filling over the top.
- Bake to Perfection: Place the tart in the preheated oven and bake for 45-50 minutes. The filling should be set and feel firm to the touch when done.
- Cool and Serve: Let the tart cool completely in its tin on a wire rack.
- Once cool, carefully trim any overhanging pastry from the edges. Just before serving, dust generously with icing sugar and offer with a dollop of extra double cream.
- Don't skip the blind-baking step; it's crucial for preventing a soggy bottom and ensuring a crisp pastry crust.
