Ingredients:

  • 225 g (1 ¾ cups) All-Purpose Plain Flour, plus extra for dusting
  • 50 g (¼ cup) Icing Sugar (Confectioner’s Sugar)
  • 125 g (9 tablespoons) Unsalted Butter, chilled and cubed
  • 1 large Egg Yolk
  • 3 – 4 tbsp (45 – 60 ml) Ice Water
  • 450 g (1 ½ cups) Lyle’s Golden Syrup (essential for flavour!)
  • 120 g (2 cups) Fresh White Breadcrumbs (stale bread blended or Panko)
  • 1 large Egg, lightly beaten
  • Zest and Juice of 1 medium Lemon
  • 2 tbsp (30 ml) Double Cream (Heavy Cream) or whole milk
  • ½ tsp Fine Sea Salt

Instructions:

  1. Make the Dough: Combine the flour, icing sugar, and salt in a large bowl. Cut the cold butter into the flour mixture using fingertips or a pastry cutter until the mixture resembles coarse sand.
  2. Bind and Chill: Add the egg yolk and 3 tablespoons of ice water. Bring the dough together quickly without overworking it. If too dry, add the remaining water drop by drop. Form into a disc, wrap tightly, and chill in the refrigerator for at least 60 minutes.
  3. Roll and Line: On a lightly floured surface, roll the chilled dough out to about 3 mm thickness. Gently lift and press the dough into the 9-inch tart tin, ensuring it sits firmly in the corners. Trim the excess pastry, leaving a small overhang. Prick the base all over with a fork.
  4. Blind Bake Prep: Line the pastry case with baking paper, making sure the paper covers the edges. Fill with baking beans. Return the lined tin to the freezer for 15 minutes (this helps prevent shrinkage).
  5. Blind Bake: Preheat the oven to 180°C / 350°F / Gas Mark 4. Bake the shell for 15 minutes with the beans in. Remove the beans and paper, and bake for a further 5-8 minutes until the base is pale gold and dry. Remove from the oven and reduce the temperature to 170°C / 325°F / Gas Mark 3.
  6. Prepare the Filling: In a large bowl, gently whisk together the Golden Syrup, lightly beaten egg, cream (or milk), lemon juice, lemon zest, and salt. Do not incorporate too much air.
  7. Fold in Breadcrumbs: Gently fold the breadcrumbs into the syrup mixture until just combined. The mixture should resemble thick, sticky porridge. Do not let it sit for long, as the breadcrumbs will absorb the moisture quickly.
  8. Assemble and Bake: Pour the filling into the pre-baked pastry case. Bake for 30–35 minutes at 170°C / 325°F. The tart is done when the edges of the filling are set and firm, but the very centre still has a slight, barely perceptible wobble.
  9. Cool: Carefully remove the tart from the oven and place it on a wire rack. Allow it to cool completely in the tin before serving warm or at room temperature. The filling will set fully upon cooling.