Mini Treacle Tart Recipe

Easy Mini Treacle Tarts, a delightful British dessert

Transfer to four 4-inch mini tart pans with removable bottoms. Trim excess dough, then freeze the tart shells for 20 minutes. Remove the …

Ratings: 3Calories: 220 per servingCategory: Dessert1. Preheat oven to 375°F.
2. Using a rolling pin, roll dough into a large circle. Cut four circles with a 6-inch round cookie cutter (or trace the bottom of a small plate). Transfer to four 4-inch mini tart pans with removable bottoms. Trim excess dough, then freeze the tart shells for 20 minutes.
3. Remove the tart shells from the freezer and prick the bottom of eachwith a fork. Cover with a sheet of aluminum foil, pressing snugly up against the sides of the pan.
4. Place the tart pans on a half sheet baking pan lined with a Silpat silicone mat or parchment paper (to match drips). Blind bake the tart shells until the crust is just set, about 15 minutes. Remove the foil and bake until the shells are light brown, about 5 minutes more.
Rating: 5/5(18)
Total Time: 45 minsServings: 8Published: Jul 10, 2019

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