The right ratio of syrup to crumbs is essential. Not enough and the filling will be dry and chewy; too much and it won’t set. Baking the tart on a hot baking sheet will ensure a crisp base to the pastry case. Adding lemon juice will balance the intense sweetness.
For the pastry
35g Vegetable shortening
150g Plain flour
2 tbs Water
For the filling
675g Golden syrup
1 Lemon, finely grated zest and juiced
270g Coarse white breadcrumbs
Preparation and cooking
Make the pastry in the usual way. Rub the butter and vegetable shortening into the plain flour with your fingertips until it resembles rough breadcrumbs, then bring the mixture together with 2 tablespoons of water to form a soft ball of dough.
Use the pastry to line a deep-sided (4cm) 20cm tart tin with a removable base. Chill for 20 minutes.
Pre-heat the oven at 200°C.
Warm the golden syrup in a saucepan. Stir in the finely grated zest and juice of a lemon and the coarse white breadcrumbs, then pour into the uncooked pastry shell.
Slide the tart into the oven and bake for 15 minutes. Turn the heat down to 180°C and continue cooking for 15-20 minutes until lightly firm. Allow to cool, and then serve with extra thick double cream or crème fraîche.