Ingredients
PASTRY
Plain flour 250g
Butter/margarine 125g
Salt pinch
Egg 1 large
Caster sugar 60g
FILLING
White breadcrumbs 125g
Golden syrup (or treacle) 675g
Eggs 2
Lemon juice 1 tbsp
CUSTARD
Egg yolks 8
Milk 500ml
Caster sugar 75g
Vanilla extract 2 tsp
Method
-
PASTRY
- Pre-heat oven to 190ºC/375F/gas 5
- Put flour, butter, salt into food processor and mix to form breadcrumbs
- Add egg and caster sugar and mix until pastry comes together to form a ball, cling film and put in fridge
- Grease a 20cm/8” loose-bottomed tart tin, roll the pastry out slightly larger than tin allowing overhang. Place pastry in tin and pop into the fridge for ½ hour
- Remove and put onto an oven tray, line with baking parchment and fill with baking beans. Bake for 10 minutes
- Remove baking beans and bake for a further 5 minutes until lightly golden -
FILLING
- Turn oven down to 180ºC/350F/gas 4
- Mix ingredients together then pour into the cooked pastry case and bake for 30 minutes until just set
- Remove and cool slightly before serving warm or cold with the custard -
CUSTARD
- Beat the egg yolks and sugar together until well blended
- Put the vanilla extract and milk into a pan and bring to the boil
- Pour the warm milk over the eggs and mix well. Return to the heat and gently cook, continuously stirring until it coats the back of the spoon
- Remove from heat -
To serve
- Plate a piece of the warm or cool tart on a plate and smother in custard
