Hi Bold Bakers! Enjoy a traditional English treacle tart recipe with a simple lemon filling, buttery crust, and a distinctive, pleasing texture. It’s very simple to make — and it uses my foolproof pie crust recipe that anyone can handle.

Watch Gemma’s Favorite Irish Recipes:    • Gemma's Irish Recipes | Bigger Bolder...  

Get the full written recipe (including all measurement conversions): https://www.biggerbolderbaking.com/tr...

🥣INGREDIENTS🥄
* 1 recipe pie crust
* 1 ¼ cups (12½oz/354g) golden syrup
* Zest and juice from 1 lemon
* 1 ¼ cups (3¼oz/90g) fresh breadcrumbs (preferably homemade)
* 3 tablespoons heavy cream
* 1 large egg (room temperature)
* Whipped cream (for serving)

EASY TREACLE TART CHAPTERS
0:00 This week on Bigger Bolder Baking
0:08 Making the pie crust for the treacle tart recipe
2:38 Chilling the dough
2:43 Rolling out the dough
3:29 Adding the dough to the pan
4:08 Crimping the dough
4:20 Docking the dough
4:26 How to blind bake the crust
5:14 Making the filling for the treacle tart
6:46 Finishing the blind bake
7:14 Finishing the filling
7:41 Adding the filling to the crust
8:06 Baking instructions
8:22 Our pie is ready!

📌 ABOUT GEMMA & BIGGER BOLDER BAKING 📌
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, two-time cookbook author, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 7:00am Pacific Time every Thursday!

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TREACLE TART RECIPE: https://www.biggerbolderbaking.com/tr...

#treacletart #pierecipes #howtomakepiecrust

A decade of baking bigger and bolder with home bakers like you!

I’ve been fortunate to share my bold baking style with millions of fans on television and online: Netflix’s “Nailed It!”, Food Network’s “Best Baker in America”, "Baker's Dozen" on Hulu, and segments produced for "The Today Show".

This channel, my website, and my two cookbooks all build on my career as a professional chef, which has seen me work in every kind of baking setting you can imagine – from a rundown Tuscan villa, to an Irish priory, to a Michelin-starred restaurant. I’ve had to become creative, imaginative, and bold…and that’s what I want to bring to every one of my “Bold Bakers"!

Visit my website at https://www.BiggerBolderBaking.com for all written recipes including measurements and ingredients.

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