Ingredients

  • pastry:
  • ingredients
  • 225 g plain flour
  • pinch salt
  • 30 g caster sugar
  • 140 g butter
  • 1 egg yolk
  • 50 ml cold water
  • filling:
  • 675 g golden syrup
  • 2 lemons (zest and juice)
  • 340 g breadcrumbs
  • 50 ml cream

Method

  • Preheat oven to 180°C.
  • Make the pastry: sift the flour and salt, add the sugar. Mix in the butter till it resembles crumbs then add the egg yolk and enough water to bind.
  • Leave the pastry to chill for an hour or overnight. Roll out as thin as possible and line a 28cm loose based flan case.
  • Put a baking sheet in the oven to heat up.  You will place the tart on this to bake.
  • Chill again for another hour and meanwhile, warm the rest of the ingredients in a non-stick pan and then pour into the pastry case. 
  • Pour into the pastry case, place on top of the baking sheet and cook for 30 minutes or until the pastry is worked through and golden brown.