Treacle Tart Pots with Blood Orange
Take the hassle out of Easter desserts with these delicious treacle tarts with a twist.
Treacle tart is a beloved British dessert with a sweet, sticky filling and golden pastry crust. However, for an easy treacle tart variation, I’ve left out the finicky shortcrust pastry and finished off the individual tart portions with roasted hazelnuts to replace that crunch.
The Role of Pastry in Treacle Tarts
Traditionally, treacle tart is encased in a pastry crust, most commonly shortcrust pastry. Not using a pastry crust can enhance the flavour of your treacle tart. While it’s delicious, shortcurst pastry can sometimes overwhelm the delicate sweetness of the treacle filling. In addition, by removing the crust, it’s easier to make the necessary adjustments to make this Easter dessert gluten-free.
Better Browned Butter
Browned butter, also known as beurre noisette in French cuisine, is a cooking technique where butter is heated until it reaches a nutty aroma and a golden-brown colour. During the process, the water content in the butter evaporates, and the milk solids present in the butter begin to brown, resulting in a rich, nutty flavour and aroma. By addidng your chopped hazelnuts to the butter as you brown it, you really maximise that flavour profile.
Oh Crumbs!
I use brown breadcrumbs in this treacle tart recipe, but you can use whatever you have available. Using different types of breadcrumbs can impart unique flavours and textures to your dishes.
Brown Breadcrumbs
- Brown breadcrumbs are typically made from whole wheat or wholemeal bread.
- They have a slightly nutty flavour and a denser texture compared to white breadcrumbs.
- Brown bread crumbs can add a rustic, hearty flavour to dishes.
- They are versatile and can be used in various recipes.
Rye Breadcrumbs
- Rye breadcrumbs are made from rye bread, which is characterised by its distinctive flavour and dense texture.
- Rye bread has a slightly tangy taste due to the presence of lactic acid, which develops during the fermentation process.
- Rye breadcrumbs can add a unique flavour profile to dishes, with hints of tanginess and earthiness.
- They are commonly used in recipes where you want to enhance the flavour with a hint of sourness.
Sourdough Breadcrumbs
- Sourdough breadcrumbs are made from sourdough bread, which is known for its characteristic tangy flavour and chewy texture.
- This bread is made using a natural fermentation process, which gives it its distinct taste and texture.
- Sourdough breadcrumbs can add a complex, tangy flavour to dishes, along with a slightly chewy texture.
The choice between brown, rye, and sourdough breadcrumbs depends on the flavour profile and texture you want to achieve in your dish. Or simply what you have on hand. Of course, you can use gluten-free breadcrumbs fror gluten sensitivities.
Nuts!
Nuts come in various flavours and textures, each offering its unique characteristics that can enhance recipes.
- Almonds have a subtly sweet and slightly nutty flavour with a hint of bitterness in the skin. They have a firm and crunchy texture, especially when roasted. They provide a satisfying bite and are often used in both savory and sweet dishes.
- Walnuts have a rich, earthy flavour with a slightly bitter undertone. They are less sweet than other nuts and have a firm texture with a pronounced crunch. They can vary in crispness depending on how they are processed or toasted.
- Pecans have a rich, buttery flavour with a sweet and slightly earthy taste. They have a firm but tender texture, offering a satisfying crunch when eaten raw or toasted.
- Cashews have a mild, creamy flavour with a slightly sweet undertone. They have a softer texture than other nuts, with a crunch that is less pronounced.
- Hazelnuts have a rich, nutty flavour with a slightly sweet taste. They have a firm texture with a pronounced crunch, especially when toasted.
Seasonal Citrus
Blood oranges, with their vibrant crimson flesh and distinctive sweet-tart flavour, add a burst of colour and brightness to dishes. However, if they are not readily available, there are several other seasonal citrus fruits that can be used.
Navel oranges are one of the most widely available citrus fruits, known for their sweet and juicy flesh with hints of acidity.
Valencia oranges are prized for their juiciness and balanced sweet-tart flavour. These oranges are typically used for juicing due to their abundant juice content and refreshing taste.
Tangerines and clementines are small, easy-to-peel citrus fruits with a sweet and tangy flavour.
Enjoyed These Treacle Tart Pots With Blood Orange?
As always, if you try this recipe let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. And if you’re looking for more Easter inspriation, try these:
Hot Cross Buns That Stay Fresher For Longer
Frequently Asked Questions
Is this recipe gluten-free?
It’s not, but this can easily be fixed by replacing the brown breadcrumbs with gluten-free breadcrumbs.
Can I use different nuts?
Absolutely! You substitute the hazelnuts with your favourite nuts.
I can’t find blood oranges. What other citrus can I use?
Navel oranges are one of the most widely available citrus fruits, known for their sweet and juicy flesh with hints of acidity.
Valencia oranges are prized for their juiciness and balanced sweet-tart flavour.
Tangerines and clementines are small, easy-to-peel citrus fruits with a sweet and tangy flavour.
Treacle Tart Pots with Blood Orange
- Total Time: 0 hours
- Yield: 6 portions
Description
Treacle tart is a beloved British dessert with a sweet, sticky filling and golden pastry crust. Take the hassle out of Easter desserts with these delicious individual tarts without shortcrust pastry.
Ingredients
- 90g of salted butter, cubed
- 2 egg
- 1/3 cup(80g) of double cream
- 4g of salt
- 1 tin (454g) of golden syrup
- 180g of brown breadcrumbs
- 100g blanched hazelnuts, halved
- 3 tablespoons of milk powder (optional)
Instructions
- Add the butter and chopped hazelnuts to a heavy-bottomed saucepan. You can also add the milk powder at this point. Set the pan on medium heat, swirling the pan around to ensure the butter melts evenly, and leave it on the heat until the butter browns. Once the milk solids have browned, quickly remove the pan from the heat and drain the butter into a bowl to stop it from browning further. Reserve the hazelnuts separately.
- To the browned butter, quickly whisk in the golden syrup.
- In a separate bowl, whisk together the eggs, double cream and salt. Once combined, slowly pour the egg mixture into the bowl with the golden syrup, stirring quickly to temper the eggs and prevent the eggs from scrambling.
- Fold the breadcrumbs into the golden syrup custard.
- Pour mixture evenly into 6 ramekins and bake until golden.
Cooking time:
- In the air fryer: Bake at 135°C (340°F) for 35 minutes.
- In the oven: Roast on convection (fan) at 180°C (375°F) for about 30 minutes.
Remove from the oven and allow to cool before serving with clotted cream, butter-poached hazelnuts, and blood oranges.
- Prep Time: 10 min
- Cook Time: 30 - 35 min
- Category: Special occasions
- Method: Oven, Air fryer
