Treacle tart is a traditional British dessert.

The earliest known recipe for the dessert is from English author Mary Jewry in her cookbooks from the late 19th century.

[1] It is prepared using shortcrust pastry, with a thick filling made of golden syrup (also known as light treacle), breadcrumbs, and lemon juice or zest.

The tart is normally served hot or warm with a scoop of clotted cream, ordinary cream, ice cream, or custard.

Some modern recipes add cream, eggs, or both in order to create a softer filling.