The Front Room’s Honey and Treacle Tart

Cake recipe with chef Ben

Ben, from The Front Room Café, Mumbles, has a fabulous recipe for February. It’s just the right sort of dessert to complete a Valentine’s Day supper, served warm with a large spoonful of clotted cream.

Honey and treacle tart

  • Basic sweet pastry
  • 125g unsalted butter (cubed)
  • 250g plain flour
  • 90g caster sugar
  • Pinch of salt
  • 2 eggs
  • Splash of cold water


  • 500g golden syrup
  • 100g honey
  • 120g ground almonds
  • 30g flaked almonds
  • 2 large eggs
  • 170g breadcrumbs
  • 300ml double cream
  • Zest of a lemon


Add the flour, butter and salt to a mixing bowl. If you have a free-standing mixer, use the paddle attachment to mix on a medium speed until a fine crumb forms. You can also do this by hand by rubbing the butter into the flour using the tips of your fingers.

Add the caster sugar and mix to combine.

Beat the eggs with the splash of water and add to the flour mixture while still mixing until a dough has formed. Wrap in cling film and refrigerate for at least 30 mins.

Shape the pastry into a ball and roll out on a lightly floured surface until you have a 3mm thick round. Pick your pastry up by rolling it up around your rolling pin and unwind it to line your 10-inch tart case. Trim off the excess pastry and chill for a further 10 mins.

Blind bake your tart case for 15 mins at 170°c. Remove your baking beans, egg wash your tart case and bake for a further 10 mins.


Blitz all the ingredients except the cream and flaked almonds together in a food processer. Once combined, slowly add the double cream while mixing. You can do this in your mixer if you don’t have a food processer or by hand in a mixing bowl.

Pour the filling in to your tart case, cover evenly with the flaked almonds and bake on the middle shelf of your oven for 40 mins at 170°c.


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