Recipe
Treacle Tart with a Malaysian Indian Twist
Gula Melaka Treacle Tart: A Malaysian Indian Delight
4.7 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.
Metadata
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.
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250g (9 oz) plain flour 250g (9 oz) plain flour
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125g (4.4 oz) unsalted butter, cold and cubed 125g (4.4 oz) unsalted butter, cold and cubed
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50g (1.8 oz) icing sugar 50g (1.8 oz) icing sugar
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1 egg yolk 1 egg yolk
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400g (14 oz) Gula Melaka (palm sugar) 400g (14 oz) Gula Melaka (palm sugar)
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200ml (7 fl oz) water 200ml (7 fl oz) water
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150g (5.3 oz) fresh breadcrumbs 150g (5.3 oz) fresh breadcrumbs
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Zest of 1 lemon Zest of 1 lemon
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1 tablespoon lemon juice 1 tablespoon lemon juice
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Pinch of salt Pinch of salt
Nutrition
- Calories: 380 kcal / 1590 kJ
- Fat: 16g (Saturated Fat: 9g)
- Carbohydrates: 56g (Sugar: 38g)
- Protein: 4g
- Fiber: 1g
- Salt: 0.2g
Preparation
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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.
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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.
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3.Preheat the oven to 180°C (350°F).
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4.In a saucepan, combine the Gula Melaka and water. Heat over medium heat until the Gula Melaka has completely dissolved, stirring occasionally.
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5.In a separate bowl, mix together the breadcrumbs, lemon zest, lemon juice, and a pinch of salt.
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6.Roll out the chilled pastry dough on a lightly floured surface and line a tart tin with it. Trim off any excess dough.
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7.Spread the breadcrumb mixture evenly over the pastry base.
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8.Pour the Gula Melaka syrup over the breadcrumb mixture, ensuring it is evenly distributed.
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9.Bake the tart in the preheated oven for 30-35 minutes, or until the pastry is golden and the filling is set.
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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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