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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
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Ingredients:
350 g shortcrust pastry |
500 g golden syrup |
125 g fresh breadcrumbs |
1 lemon, zested and juiced |
2 eggs |
Directions:
1. 1.Heat the oven to 190C/fan 170C/gas 5. Roll out the pastry between 2 lengths of clingfilm and line a 22-23cm loose-based tart tin. Line with greaseproof paper and baking beans and blind bake for 10-15 minutes or until the pastry looks set and dried. Lift out the paper and dry the base of the tart out in the oven for a couple of minutes. Turn the oven down to 160C/fan 140C/gas 3.
2. 2.Mix the syrup, breadcrumbs, lemon juice and zest, and eggs with a pinch of salt. Pour into the tart and bake for 50 minutes or until the filling has lightly set. Leave to cool.
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