Treacle Tart and Clotted Cream

Preparation info
  • Serves


    • Difficulty


Appears in
The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

At any given time, you’ll find this QCH staple in either the restaurant or the shop. Why? Because it is wonderful. With a spoonful of clotted cream, there is no better dessert after a hearty meal: thick, clean cream cutting through chewy, sticky tart.


  • 100 ml extra virgin olive oil
  • 4 free-range organic eggs
  • 90 ml <


Preheat the oven to 170°C.

In a large bowl, whisk the olive oil, eggs and cream together. In a saucepan, warm the golden syrup and honey to room temperature then whisk into the egg mixture. Finally, fold in the breadcrumbs, salt and lemon zest and juice.

Place the tart