Go Back
+ servings
Mini Gluten Free Hot Cross Buns Treacle Tarts
Print Recipe
5 from 10 votes

Gluten Free Hot Cross Bun Treacle Tarts

The merging of two traditional recipes, these Gluten Free Hot Cross Bun Treacle Tarts combine hot cross buns and the delicious treacle tart in one mini bite. Made gluten free with easy adaptations to make the recipe dairy free and vegan too. A great simple recipe for the Easter tea table and great to use up those slightly stale hot cross buns.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Tea Time, Treat
Cuisine: Free From - gluten and dairy
Keyword: Dairy Free, Easter, Gluten Free, Hot Cross Buns, pastry, Tart, Treacle Tart, Vegan
Servings: 6 Mini Tarts
Calories: 446kcal
Author: Glutarama


For the pastry

  • 150 g gluten free plain flour
  • 50 g soft dark brown sugar
  • 50 g dairy free butter or your normal butter
  • 2 tbsp water

For the mini tart filling

  • 2 gluten free hot cross buns
  • 100 g golden syrup (corn syrup)
  • 50 g granulated sugar
  • 50 g dairy free butter or your normal butter
  • 30 g mixed peel (optional to decorate)


To make the pastry cases

  • Preheat the oven to 200°C | 180°C fan | 400°F | Gas 6
  • In a medium bowl, measure out the flour, butter and sugar and blend with your finger tips into breadcrumbs. I use a pastry blender for this as it's way quicker and less messy.
  • Next add the water and mix with a rounded knife for a few seconds until the crumbs start to come together. Don't worry if it's still crumbly, this is normal.
  • Tip the crumble mixture out onto the kitchen work surface and bring together, kneading into a ball. Set aside while you make the filling.

To make the filling

  • Tear up the hot cross buns into large pieces and add to a food processor, I use my handheld blender then blitz into breadcrumbs.
  • Measure the golden syrup, 'butter' and sugar into a medium sized saucepan and heat gently until the butter and sugar have melted/dissolved.
  • Remove the sugar and butter liquid from the heat.
  • Add the crumbed hot cross buns to the sugar liquid and give it a good stir to ensure all the crumbs are coated. Now set aside to cool a little while you line your tins.

To make the tarts

  • Give the pastry dough another gentle knead to prevent cracking.
  • Roll out to a good thickness - approx 0.5 cm.
  • Using a large 8cm round cutter cut out 6 circles.
  • Using the technique shown in the image, place each circle into a deep muffin tin. Gently press the pastry to the edges. smooth out any overlaps and fill in any cracks with left over pastry.
  • The hot cross bun treacle tart filling will have had time to cool now. Spoon equal measures into each of the 6 mini tarts. press down to prevent any pockets of air.
  • Pop into the oven for 20 minutes, keeping an eye on the tarts to prevent the pastry burning.
  • Remove from oven and eat still warm with custard or cream as a mini dessert or allow to cool completely for the tea table.
  • To decorate you could add a small spoon of mixed peel to each tart if you desire.


Calories: 446kcal | Carbohydrates: 63g | Protein: 5g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 2g | Cholesterol: 48mg | Sodium: 245mg | Potassium: 17mg | Fiber: 2g | Sugar: 34g | Vitamin A: 241IU | Calcium: 39mg | Iron: 1mg