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Brown butter miso treacle tart

• Edd Kimber

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Serves 12

A little effort

Prep: 10 mins

Cook: 1 hr and 5 mins

plus chilling and cooling

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Transform a childhood favourite into a grown-up dessert with the umami flavours of brown butter and miso

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Easy treacle tart

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Try Edd Kimber's brown butter miso treacle tart, then discover our ultimate treacle tart, treacle tart with salted honey crust and brioche treacle tart. We've also got plenty more more indulgent dessert recipes to try, including strawberry tart, treacle sponge, sticky toffee pudding, Manchester tart, gypsy tart and apple crumble.

"As a child, a treacle tart appealed mainly because of its sweet and sticky texture. As an adult, that intense sweetness can be a little overwhelming – a bit saccharine. In this version I wanted to keep the charm of the original but give it the balance and depth I was craving. To achieve this I deployed a couple of my favourite tweaks: adding miso and brown butter for depth, and a hint of something savoury, salt to balance the sweetness and a touch of lemon zest to provide brightness. The resulting tart is absolute heaven. When making this sort of dessert most people reach for basic white bread for the breadcrumbs, but you can – and should – play around with the type of bread. If you have wholemeal sourdough on hand it will give the tart an even more pronounced flavour."

Brown butter miso treacle tart recipe

Ingredients

Nutrition

SWEET PASTRY

• 225g plain flour

  plus extra for dusting

• 50g caster sugar

• 150g unsalted butter

  diced

• 1 egg

  lightly beaten

FILLING

• 75g unsalted butter

  diced

• 350g golden syrup

• 50g black treacle

• 2 tbsp white miso

• 1⁄2 lemon

  zested

• 150ml double cream

  cold

• 2 eggs

• 175g fresh breadcrumbs

TO SERVE

• cream or crème fraîche

Nutrition: per serving

• kcal447
• fat24g
• saturates14g
• carbs50g
• sugars30g
• fibre1g
• protein6g
• salt0.8g

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Method

• step 1

  Combine the flour, sugar and a pinch of sea salt in a large bowl. Add the butter and toss to coat in the flour mixture. Rub the butter into the flour mixture until it resembles coarse breadcrumbs. Drizzle in the beaten egg, then use a knife to mix it in. Once the dough starts to clump together, tip it out onto a worksurface and bring together into a dough. Press into a disc and chill for 1 hr.

• step 2

  Heat the oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured worksurface to about 2-3mm thick. Drape into a 23cm-wide, 3.5cm-deep, loose-bottomed tart tin, pushing it into the edges. Trim away any excess, prick the base all over with a fork, then put in the freezer for 15 mins to chill.

• step 3

  Line the tart case with a large, scrunched sheet of baking paper and uncooked rice or baking beans. Bake for 20-25 mins until the top edge of the pastry is starting to brown. Remove the beans and paper, then bake for 5-8 mins until the base of the tart case is starting to brown.

• step 4

  Remove from the oven and reduce the oven to 160C/140C fan/gas 3.

• step 5

  For the filing, melt the butter in a large pan over a medium heat and cook until browned. The butter will first splutter loudly as the water is cooked off but once it settles and starts to foam look for brown flecks – at this point, remove the pan from the heat. Pour in the golden syrup, treacle, miso and lemon zest, whisking until smooth. Pour in the cream and whisk to combine. Add the eggs, one at a time, whisking until fully combined before adding the next. Tip in the breadcrumbs and stir to combine.

• step 6

  Put the tart case back in the oven and carefully pour in the filling, ensuring it goes right to the rim of the pastry – if the pastry shrank during the initial bake you may end up with a little left-over filling. Bake for 35 mins or until the edges are set and the centre has a gentle wobble. Cool to room temperature, then chill for a couple of hours. Best served within a couple of days, alongside some cream or crème fraîche.

More sweet tart recipes

Authors

Edd KimberBaking columnist

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