Home > Halloween recipes > Halloween treacle tart bars

Halloween treacle tart bars

Name: Halloween treacle tart bars
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: Makes 10-12
Cuisine: British recipes
Ingredients: 80g unsalted butter, chilled and cubed; ¼ tsp table salt; 160g plain flour, plus extra to dust; 3 medium free-range eggs; 20 green cardamom pods; 1 tsp ground turmeric; 675g golden syrup; 150g fresh breadcrumbs; 3 tbsp double cream; Finely grated zest 1 lemon, plus half its juice; Specialist kit; 26cm x 20cm x 4cm deep tin

By: Pollyanna Coupland
Food producer, delicious.

Published: 6 Oct 23
Updated: 18 Mar 24

Aromatic cardamom and turmeric add a whole new dimension of flavour to this childhood favourite. Slicing the tart into bars makes it party friendly, with the flavours particularly suited to Halloween or Bonfire Night get-togethers.

Here’s our classic treacle tart recipe, for those times when only an old-fashioned pud will do.

Easy
October 2023

Test kitchen approved

Makes 10-12
Hands-on time 30 min. Oven time 1 hour 10 min, plus resting and cooling

Here’s our classic treacle tart recipe, for those times when only an old-fashioned pud will do.

Vegetarian recipes

Nutrition: Per bar (for 12)

Calories: 198kcals
Fat: 6.6g (3.9g saturated)
Protein: 4.5g
Carbohydrates: 60g (44g sugars)
Fibre: 0.9g
Salt: 0.6g

Save recipe

Save

Save recipe Print

Rate

Ingredients

80g unsalted butter, chilled and cubed
¼ tsp table salt
160g plain flour, plus extra to dust
3 medium free-range eggs
20 green cardamom pods
1 tsp ground turmeric
675g golden syrup
150g fresh breadcrumbs
3 tbsp double cream
Finely grated zest 1 lemon, plus half its juice

Specialist kit

26cm x 20cm x 4cm deep tin

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Put the butter, salt and flour in a food processor and pulse until sandy, then add one of the eggs and pulse again until it starts to come together. If you don’t have a food processor, stir together the flour and salt in a large mixing bowl, add the butter and rub it in with your fingertips until the mixture is sandy, then stir in one egg. Tip the mixture out, shape into a ball and flatten a little into a square to make it easier to roll out into the correct shape. Wrap and put in the fridge to rest for at least 30 minutes.
Line the tin with baking paper and heat the oven to 180ºC fan/gas 6. Roll out the pastry on a lightly floured work surface into 3-4mm thick rectangle. Line your dish with the pastry – the crust should come up about 4cm around the sides. Prick the base all over with a fork, line with tin foil and fill with baking beans or uncooked rice. Leave to rest in the fridge for another 20 minutes, then blind bake for 15 minutes. Remove the baking beans/rice and foil and bake for a further 5 minutes.
Meanwhile, bash the cardamom pods with a pestle and mortar and discard the green husks. Grind the seeds into a powder, then add to a mixing bowl with the turmeric, golden syrup, breadcrumbs, cream, remaining eggs, lemon zest and juice. Stir well to combine, then once the pastry’s ready, pour it in and bake for 40-50 minutes, covering with foil if the pastry starts to darken too much. Leave to cool completely before slicing into bars.