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

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

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

Treacle Tart

Ingredients

Method