Assam Treacle Tart
Makes 1 (9-inch) tart
  • Assam Tart Dough (recipe below)
  • 1 large egg (50 grams)
  • 1 tablespoon (15 grams) double/heavy whipping cream
  • 1¾ cups (591 grams) golden syrup
  • 4¼ cups (155 grams) fresh white bread crumbs
  • ¼ cup (10 grams) lemon zest
  • ¼ cup (60 grams) fresh lemon juice
  1. Preheat oven to 375°F (190°C). Butter and flour a 9-inch tart pan. Line a large plate with parchment paper.
  2. On a lightly floured surface, roll two-thirds of Assam Tart Dough into a 12-inch circle. Transfer to prepared pan, pressing into bottom and up sides. Roll remaining dough to ⅛-inch thickness. Using a sharp knife, cut dough into 1x¼-inch rectangles. Place on prepared plate.
  3. In a small bowl, whisk together egg and cream. Brush egg wash onto crust and rectangles. Place rectangles in refrigerator.Prick crust with a fork 6 times.
  4. In a medium saucepan, heat golden syrup over medium-low heat until melted. (Do not boil.) Add bread crumbs and lemon zest and juice, stirring until combined. Pour filling into prepared crust. Top with rectangles in desired pattern.
  5. Bake until crust is golden brown and filling is set, 30 to 35 minutes, covering with foil halfway through baking to prevent excess browning, if necessary. Serve warm or cold. Cover and refrigerate for up to 4 days.
Recipe by Bake from Scratch at