Ingredients
Scale
- 1 sheet shortcrust pastry (about 320-340 g)
- 250 g golden syrup
- 100 g fresh breadcrumbs
- 1 large egg
- Zest of 1/2 lemon
- 1 tbsp lemon juice
- Pinch salt
- 1 tbsp melted butter for brushing (optional)
Instructions
- Roll out the pastry and line a tart tin; trim edges and chill 15 minutes.
- Preheat oven to 190°C (375°F).
- Whisk together golden syrup, egg, lemon zest, lemon juice, breadcrumbs and salt until smooth.
- Pour filling into crust and smooth the top; brush with melted butter if desired.
- Bake 30-35 minutes until crust is golden and filling is set.
- Cool 10 minutes before slicing. Serve warm or at room temperature.
Notes
- Breadcrumbs help set the gooey filling; zest extra lemon for brightness.
- Chill crust before baking to prevent shrinking.
- Serve with vanilla ice cream or lightly whipped cream for contrast.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Method: Bake
- Cuisine: British-inspired magical dessert
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 tart)
- Calories: 420 kcal
- Sugar: 25 g
- Sodium: 0.2 g
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
