Treacle Tart with a Malaysian Indian Twist

Recipe

Treacle Tart with a Malaysian Indian Twist

Gula Melaka Treacle Tart: A Malaysian Indian Delight

4.6 out of 5

Indulge in the rich and sweet flavors of a classic British treacle tart, infused with the aromatic essence of Malaysian Indian cuisine. This fusion recipe combines the traditional treacle tart with the unique flavors of Gula Melaka, creating a delightful dessert that will transport your taste buds to a whole new world.

Jan Dec
Dessert› Tart› Treacle Tart
European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine
Asian cuisine› Southeast Asian cuisine› Malaysian cuisine› Malaysian Indian cuisine

Preparation time

30 minutes

Cooking time

35 minutes

Total time

65 minutes

Yields

6 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Halal, Kosher (if using kosher-certified ingredients), Nut-free, Soy-free

Allergens

Wheat (gluten), Dairy (butter), Egg

Not suitable for

Vegan, Gluten-free, Dairy-free, Egg-free, Paleo

Ingredients

In this adaptation, we replace the golden syrup in the original British treacle tart with Gula Melaka, a palm sugar commonly used in Malaysian Indian cuisine. This adds a unique smoky flavor and a touch of Malaysian Indian culinary tradition to the classic dessert. We alse have the original recipe for Treacle Tart, so you can check it out.

Nutrition

  • Calories: 380 kcal / 1590 kJ
  • Fat: 16g (Saturated Fat: 9g)
  • Carbohydrates: 56g (Sugar: 38g)
  • Protein: 4g
  • Fiber: 1g
  • Salt: 0.2g

Preparation

  1. 1.
    In a large mixing bowl, combine the plain flour, unsalted butter, and icing sugar. Rub the butter into the flour until the mixture resembles breadcrumbs.
  2. 2.
    Add the egg yolk and mix until the dough comes together. Shape the dough into a disc, wrap it in cling film, and refrigerate for 30 minutes.
  3. 3.
    Preheat the oven to 180°C (350°F).
  4. 4.
    In a saucepan, combine the Gula Melaka and water. Heat over medium heat until the Gula Melaka has completely dissolved, stirring occasionally.
  5. 5.
    In a separate bowl, mix together the breadcrumbs, lemon zest, lemon juice, and a pinch of salt.
  6. 6.
    Roll out the chilled pastry dough on a lightly floured surface and line a tart tin with it. Trim off any excess dough.
  7. 7.
    Spread the breadcrumb mixture evenly over the pastry base.
  8. 8.
    Pour the Gula Melaka syrup over the breadcrumb mixture, ensuring it is evenly distributed.
  9. 9.
    Bake the tart in the preheated oven for 30-35 minutes, or until the pastry is golden and the filling is set.
  10. 10.
    Allow the tart to cool slightly before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Treat your ingredients with care...

  • Gula Melaka — Make sure to choose a high-quality Gula Melaka for the best flavor. If you can't find Gula Melaka, you can substitute it with dark brown sugar mixed with a small amount of molasses to achieve a similar taste.

Tips & Tricks

  • For an extra burst of flavor, add a teaspoon of ground cardamom or cinnamon to the breadcrumb mixture.
  • Serve the tart warm with a drizzle of additional Gula Melaka syrup for an extra indulgent touch.
  • If you prefer a less sweet tart, reduce the amount of Gula Melaka according to your taste preference.
  • Make sure to let the tart cool slightly before slicing to allow the filling to set.

Serving advice

Serve the Gula Melaka Treacle Tart warm as a delightful dessert after a Malaysian Indian feast. Accompany it with a scoop of vanilla ice cream or a dollop of whipped cream to balance the sweetness.

Presentation advice

To enhance the presentation, dust the tart with a sprinkle of icing sugar before serving. You can also garnish it with a few fresh mint leaves or a drizzle of Gula Melaka syrup for an elegant touch.

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