Description
A warm, sweet dessert featuring a crispy shell and a soft, sticky filling with lemon zest and golden syrup.
Ingredients
Scale
- 1 sheet (about 300 g) ready-rolled shortcrust pastry, thawed
- Butter for greasing the tin
- 400 g golden syrup
- 150 g fresh white breadcrumbs (from day-old bread, crusts removed)
- Zest and juice of 1 lemon
- 50 g unsalted butter, softened
- 1 tsp vanilla extract (optional)
- Pinch of salt
- Double cream, clotted cream, custard, or vanilla ice cream (for serving)
Instructions
- Preheat the oven to 180°C / 350°F and grease a 23 cm (9 in) tart tin with butter.
- Roll the pastry and press it into the tin, trimming the edges. Chill the lined tin in the fridge for 10–15 minutes.
- Blind-bake the shell: line the pastry with parchment and fill with baking beans or rice. Bake for 12–15 minutes, then remove the paper and beans and bake for an additional 5 minutes until lightly golden.
- Mix the filling: stir together golden syrup, breadcrumbs, lemon zest and juice, softened butter, vanilla (if using), and a pinch of salt until smooth.
- Pour the filling into the warm tart shell and smooth the top. Bake for 20–25 minutes until the filling is just set and slightly jiggly in the center.
- Cool the tart on a wire rack for at least 30 minutes before slicing.
Notes
Breadcrumbs should be soft — not dry crumbs from a packet. Serve warm with double cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg