Ingredients
- shortcrust pastry 350g
- golden syrup 500g
- fresh breadcrumbs 125g
- lemon 1, zested and juiced
- eggs 2
Method
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Step 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.
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Step 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.
Nutritional Information
- Kcals 462
- Fat 14.3g
- Carbs 82g
- Fibre 1.2g
- Protein 6.4g
- Salt 1.23g