Treacle Tart

We’ve never had treacle tart off the menu – well, that’s not quite true – when we did replace this pillar of Ondine there was a public outcry and our loyal patrons gave me hell. I will never take it off again, I promise! You can make this two days in advance, and warm it in the oven as individual slices if and when your indulgent mood takes you.


Makes: 4 very good tart (approximately 3 slices)

For the pastry

  • 960 g plain flour
  • 445g diced butter
  • 240g caster sugar
  • 6 egg medium

For the filling

  • 400g Panko Breadcrumbs
  • 400g Ground Almonds
  • 2025g Golden Syrup
  • 780g Double Cream
  • 8Eggs
  • Zest of 4 lemon


For the pastry

  1. Sift the flour into a mixing bowl, add the pieces of chilled butter sugar as normal. Work the mixture together until it becomes a crumble consistency at this point add the whisked slowly and the mix comes together into a ball-like shape rest for an hour & cut into 4 equal portions. Flour the work surface and roll out the mixture until smooth.


For the filling

  1. Using a mixing bowl, mix together (with a wooden spoon or food processor) the filling ingredients until just combined
  2. Refrigerate the filling mix overnight before using to allow mixture to come together
  3. Roll out the pastry on a lightly floured surface and line out whichever mould you choose for your tart