Ginger Curd Treacle Tart

Ginger Curd Treacle Tart

I made this ginger curd treacle tart a few days ago after noticing a jar of ginger curd in the cupboard. I thought adding a bit of the ginger curd would give the treacle tart a lovely warm rich flavour and it certainly did. I served this with clotted cream but ice cream would be good too.


Ginger Curd Treacle Tart
Yield: 8Pin it

Ginger Curd Treacle Tart

A ginger curd treacle tart recipe
prep time: 1 hourcook time: 15 minstotal time: 1 hours and 15 mins


  • 250g Plain Flour
  • 125g Butter, cubed
  • 100g Icing Sugar
  • Egg, beaten
  •  For the filling:
  • 425g Golden Syrup
  • 150g Ginger Curd
  • 190g Breadcrumbs


  • Step 1: Preheat oven to 180°c (160° fan). 
  • Step 2: In a processor pulse the plain flour and butter until breadcrumbs form. Add the icing sugar and egg and pulse until a dough forms. 
  • Step 3: Roll out the dough between 2 sheets of clingfilm then use it to line a 23cm tart tin (let the pastry overhang a little). Put a piece of baking paper into it and fill with baking beans. Blind bake for 25 minutes then cut the excess pastry off with a knife.
  • Step 4: Whilst the pastry case is in the oven mix the syrup, ginger curd and breadcrumbs together and spoon into the tart (after removing baking beans and baking paper). Bake for 40 minutes.

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1 comment

  1. I do like ginger! This pie sounds very good. I am sure I would enjoy it. Blessings, Catherine