In case you missed the memo (follow me on Instagram for updates) January is Harry Potter month around here! I am recreating recipes from one of my favorite books and movie series of all time and I feel right at home.
I’ve already made some bomb, vegan renditions of Harry’s Potter’s Birthday Cake Gone Vegan, Vegan Pumpkin Pasties and Vegan Steak and Kidney Pie. Make sure to check those recipes out if eating delicious food is your jam.
Harry Potter Theme
I don’t know about you, but the Harry Potter movies have always given me the cozy, snuggly feels and it felt like the perfect January theme. Sure there’s murder, death and destruction, but you know those moments in the beginning of each school year where everything is going good and it starts snowing and then it’s Christmas… That’s what I’m talking about!
Another driving factor that helped me choose this theme for January is this amazing cookbook my husband got for me years ago. It’s called The Unofficial Harry Potter Cookbook by Dinah Bucholz and it has a ton of recipes mentioned in the books as well as classic United Kingdom inspired recipes. I have to add that this post is in no way affiliated with the book or the Pottermore universe. It is completely stand-alone and unsponsored – but still freaking awesome.
The Original Recipe
If you’ve read or seen Harry Potter then you’ve certainly heard of Treacle Tart, aka Harry’s favorite dessert. I had no idea what was in this dessert, but since Harry liked it I was game to make a vegan treacle tart. It ain’t hard to influence me with good food!
The original recipe isn’t too difficult to veganize. The filling can be made vegan easy peasy as the base is bread crumbs, lemon and golden or corn syrup. I know that sounds weird, but trust me, it was delish.
Of course, the dough was a little bit harder to make. And by harder I mean vegan butter and whatnot, so really in 2020, we got this! The amount of quality vegan butter, cheese and more that is available is truly staggering. You really can make anything vegan!
Treacle Tart, But Vegan
Making an appearance in 5 of the 8 Harry Potter books you can say that Treacle Tart is pretty dang popular in the wizarding world. And it’s a personal favorite of Harry!
My favorite Treacle Tart moment in the series is in Harry Potter and the Goblet of Fire when Herimone is advocating for SPEW (the Society for the Promotion of Elfish Welfare) and she is trying to make Ron go on a hunger strike with her. If you know anything about Ron Weasley, well, a hunger strike is against the odds. Ron proclaims that the elves won’t get sick leave if he doesn’t eat their Treacle Tart. Poor Hermione, it was a losing battle.
This delectable treat is traditionally served warm with a dollop of custard or cream on top. If you want to go the extra mile and make some vegan custard, go for it! After spending a whole day baking in the kitchen I was content with a dollop of vegan whipped cream – we are slurping up Trader Joe’s coconut whip way too fast in my house.
So, if a sweet tart crust with a delightful filling sounds amazing, then keep on scrolling and trolling. I will show you the ropes to make that treacle tart vegan.
Pastry dough, and especially vegan pastry dough, can seem difficult to work with. But, do not fear… if I can do it, you can certainly do it as well!
I learned a couple of golden rules for making pastry. 1. Don’t over mix – if you think you could mix it a little bit more then stop. When everything just barely comes together it’s good. No more mixy. 2. Keep it cold. Like ice, ice baby! Keep that dough in the fridge at all times when you aren’t making it or rolling it out.
The filling is very simple to throw together. The hardest part for me was finding vegan bread crumbs that didn’t have any Italian seasoning. *le sigh*
I decided to go ahead and make my own bread crumbs, which was actually very easy. I will let you know exactly how I did this in the recipe. So fear not!
And that’s all there is to it for Treacle Tart – a delicious pastry dough alongside a sweet and tart filling that will definitely make your mouth water. Now that you know the deets you gotta try this recipe out. You will surprise yourself with how simple it is to make pastry and vegan desserts with all the right pointers!
As always please share your recreations on social media and don’t forget to tag me! I love to feature your recreations on my Instagram stories!
- 2 ½ cups all-purpose flour
- 1 cup confectioner’s sugar
- ½ tsp salt
- 2 sticks cold vegan butter, cut into chunks
- 2 cold large vegan egg yolks*
- ⅓ cup cold coconut milk, canned
- 1 tbsp nondairy milk
- 1 tsp vanilla extract
- 1 cup corn syrup
- 2 ¼ cups fresh bread crumbs**
- Grated zest and juice of 1 lemon
Place flour, confectioner’s sugar, and salt in the bowl of a food processor and pulse to combine
Scatter the chunks of butter over the flour mixture and pulse to combine until it is a coarse meal with no powder left
Add the mixture to a large mixing bowl and set aside
Prepare the vegan egg yolks
Beat the vegan egg yolks, coconut milk, nondairy milk, and vanilla extract and pour into the flour mixture
Fold with a spatula until a dough ball forms
Divide the dough in half and form each half into a disc
Wrap each disc in plastic wrap and refrigerate for at least 2 hours
Just before you are ready to roll out the crust prepare the filling
Add the corn syrup to a microwave-safe bowl and microwave for 1 minute
Combine the corn syrup, bread crumbs, lemon zest and lemon juice in a mixing bowl and mix well
Preheat the oven to 400F
Roll out one of the crust discs on a clean floured surface to an 11-inch circle
Add the dough to a 9-inch tart pan gently press into the edges of the pan
Trim the dough even with the rim of the pan
Roll out the second disc of dough to ⅛ inch thick and cut into strips for a lattice top
Scrape the filling into the tart crust and smooth out the top with a spatula
Lay half the dough strips in one direction and use the other half to create a lattice pattern
Trim the overhang
Bake for 10 minutes then reduce the temperature to 375F and bake for another 25 minutes until golden brown
Serve warm with vegan whipped cream or vegan custard
*I used Bob’s Red Mill Egg Replacer but you can also use a flax egg yolk (1 tbsp flax meal and 2 tbsp water)
**If you can’t find unflavored vegan bread crumbs you can make your own. Add 3-4 pieces of bread to a food processor and pulse until you have fine pieces. Preheat your oven to 350F and spread the bread crumbs in one even layer on a baking sheet. Baking for 10 minutes and check to see if the bread is dried and crunchy. Continue to bake at 2-minute intervals as needed.