Wade’s Treacle Tart – RTE Today Show

Wade’s Treacle Tart – RTE Today Show

Serves 6/8

Prep/Cooking Time: Approx 2 hr 15mins


For the Pastry:

225g Plain flour

75g Icing sugar

Zest of 1/2 Orange

115g Chilled salted butter

1/2 large free range egg

1/2 tbsp Milk


Place the flour, icing sugar & orange zest in a food processor and blitz until fully combined. Add the butter and pulse until its becomes the consistency of fine breadcrumbs and then add the milk & egg. Pulse again until the dough combines. Be careful not to overwork the pastry.

Pre heat the oven to 180oC. Turn out the pastry onto your work surface & shape into a nice round ball. Wrap the pastry in cling film and rest in the fridge for at least 1 hour.

Line a 9” / 22cm loose bottomed tart tin with parchment paper. On a floured work surface roll out the dough to about 3/4 cm  in thickness and about 1 1/2”/ 4cm bigger than the base of the tin. Carefully pace the pastry into the tin. Top the dough with parchment paper and completely cover with baking beans and then bake blind for approximately 10-15 mins. Remove from the oven and take away the parchment and beans. Bake again for 6-8 mins until the pastry is golden. Turn the oven down to 170oC so that it’s ready for the next stage.


Treacle Tart Filling:

275g Golden syrup – warmed

25g Treacle – warmed

85g brown bread crumbs – in 1826 we use our treacle brown bread to make the crumb

60g Ground almonds

1 large free range egg

150mls whipping cream

Zest of 1 orange


Place all ingredients into a food processor and blend until completely combined.

Pour into the pre baked pastry and bake at 170oC for 25-30 mins. There should be a slight wobble in the centre of the tart but this will set once cooled.


Allow cool until just warm. Remove from the tin, cut and serve with clotted cream or whipped cream if you prefer. Another nice touch is to garnish the tart with fresh orange segments