Hot cross bun treacle tart
An Easter twist on a classic treacle tart - use up leftover hot cross buns in this video recipe.
Serves: 6
Preparation time: 10 minutes
Cooking time: 40 minutes
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You will need
- ½ x 375g pack ready rolled shortcrust pastry
- 150g be good to yourself hot cross buns, roughly torn
- 300g golden syrup
- 1 medium British free range Woodland egg, beaten
- 1 orange, zest only
- ½ teaspoon Fairtrade ground ginger
- ½ teaspoon Fairtrade ground cinnamon
- 2 tablespoons single cream
- 6 tablespoons 50% less fat crème fraîche, to serve
Recipe Information
Step by step guide to making Hot cross bun treacle tart
- Preheat the oven to 190°C, fan 170°C, gas mark 5 and place a baking tray in the oven to heat up.
- Line a 20cm tart tin with the pastry, prick the base with a fork, and chill in the fridge while you prepare the tart mixture.
- Whiz the hot cross bun pieces in a food processor until you have breadcrumbs,
then transfer to a bowl. - Pour the golden syrup into a small pan, and place over a gentle heat. Bring to a simmer then pour over the breadcrumbs, and add the egg, orange zest, ginger, cinnamon and cream. Stir to combine.
- Remove the pastry case from the fridge and pour in the filling mixture. Carefully put the tart onto the preheated baking tray and cook for 35 minutes, until golden.
- Serve with a dollop of crème fraîche.
Summary of customer ratings and reviews
Video for Hot cross bun treacle tart
This fantastic Easter recipe from "What's Cooking? From the Sainsbury's kitchen" uses hot cross buns to give treacle tart a lightly spiced fruity flavour.
Nutritional information for Hot cross bun treacle tart
Nutritional information for Hot cross bun treacle tart
Nutrition type | per serving |
---|---|
Calories | 374 kcal |
Total Fat | 11.8g |
Saturated Fat | 5.9g |
Salt | 0.6g |
Sugar | 44.8g |
This recipe is:
- Vegetarian
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