Chocolate treacle tart

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If you've been holding back on the treats after a heavy Christmas, or in pre-holiday preparation, it's about time you let go! This indulgent dish is a perfect way for congratulating yourself on showing such restraint.

First published in 2015

It’s now time to congratulate yourself with a pat on the back and a whopping slice of indulgence, in the form of chocolate treacle tart. Treacle tart can be a little on the sickly side, but the addition of the cocoa powder takes this away, and the crushed cornflake topping adds some crunch. It’s delicious served with ice cream or cream, and is a treat that the whole family will enjoy.




Chocolate pastry

  • 250g of plain flour
  • 1 pinch of salt
  • 20g of cocoa powder
  • 25g of caster sugar
  • 140g of butter, cold
  • 3 1/2 tbsp of water, cold




Add the flour, salt, cocoa powder, sugar and butter to a food processor. Blitz until it resembles a fine crumb
With the motor running, add the water, a little at a time until everything starts to come together
Press the dough into a ball, wrap in clingfilm and refrigerate for around 20 minutes
Roll out on a floured surface until it’s large enough to line the base and sides of your loose bottomed flan tin
Trim the edges, cover with a sheet of baking paper and lay baking beans on top
Preheat the oven to 180°C/gas mark 4
Bake in the oven for 15 minutes, and then an additional 5 minutes with the paper and beans removed
Set aside whilst you make the filling. Add the golden syrup, cocoa powder and butter to a saucepan
Heat gently and whisk until melted and smooth. Stir in the breadcrumbs and pour into the pastry case
Make the topping by blitzing the cornflakes, cocoa and sugar in a food processor. Tip the topping onto the filling and smooth over gently
Place in the oven and bake for 30 minutes. Drizzle melted chocolate over the top and leave to cool
First published in 2015

Helen is a recipe developer and food blogger living in the Midlands with her husband and three children.

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