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Coconut Treacle Tart, freshly baked golden brown
Sweet, rich treacle tart garnished with coconut

Coconut Treacle Tart

Author: Flavelo
Recipes Cakes and Desserts
A richer, tropical version of the classic Treacle Tart. While breadcrumbs provide structure in the original, here desiccated coconut takes over, adding a chewier texture and nutty flavor. The pairing of deep, caramel-like Golden Syrup and coconut creates a true comfort food experience.
🕒 Prep Time 25 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr
🍽️ Servings 6 servings
🔥 Calories 520 kcal
🌍 Cuisine British

Ingredients

Equipment Needed

  • Tart pan (8-9 inch)
  • Saucepan
  • Whisk

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg
⚠️ Tree Nut

Instructions

1 ✓

Line the tart pan with pastry. If soft, chill for 15 minutes.

Tip: Cold butter creates steam during baking, leading to flaky pastry.
2 ✓

Warm the golden syrup in a saucepan (just until runny), then stir in lemon juice, coconut, and breadcrumbs.

Tip: Breadcrumbs and coconut ensure the filling is sliceable, not runny.
3 ✓

Remove from heat and let cool slightly. Whisk in the heavy cream and beaten egg.

Tip: Never add egg to boiling syrup, or it will scramble instantly.
4 ✓

Pour into the pastry case. Bake at 350°F (180°C) for 30-35 minutes.

Tip: It's done when the crust is golden and the filling doesn't run when shaken.
5 ✓

Let cool completely in the pan before slicing.

Tip: Hot sugar causes burns, and the structure is only stable when cold.

Recipe FAQ

The filling is rock hard.
You likely overbaked it. Sugary syrups harden as they cool, so it should still be soft when taken out of the oven.

Ingredients

  • 1 sheet Shortcrust Pastry
  • 2/3 cup Golden Syrup
  • 1 cup Fine Breadcrumbs
  • 3/4 cup Desiccated Coconut
  • 2 tbsp Lemon Juice
  • 1/3 cup Heavy Cream
  • 1 large Egg
  • 1 pinch Salt