Ingredients
Scale
- 1 x 9-inch shortcrust pastry shell (homemade or store-bought)
- 1 cup (220g) golden syrup
- 1/2 cup (115g) unsalted butter
- 1/4 cup (50g) granulated sugar
- 1/4 cup (30g) self-raising flour
- 2 tbsp fresh lemon juice
- 1/4 tsp ground ginger (optional)
- 1/4 tsp vanilla extract
- Powdered sugar for dusting
- Fresh blackberries and mint leaves for garnish
Instructions
- Preheat oven to 375°F (190°C). Blind bake pastry shell for 15 minutes; cool slightly.
- In a saucepan, melt butter with golden syrup and sugar over low heat, stirring until smooth.
- Remove from heat; stir in flour, lemon juice, ginger (if using), and vanilla until just combined.
- Pour filling into pre-baked shell and smooth top.
- Bake 20–25 minutes until set but slightly jiggly in center.
- Cool completely on a wire rack.
- Dust with powdered sugar and garnish with blackberries and mint before serving.
Notes
- For a gluten-free version, use gluten-free pastry and gluten-free self-raising flour blend.
- Store covered in fridge for up to 4 days; reheatindividual slices 10 sec in microwave for warm serving.
- Double the recipe and layer in ramekins for individual tartlets.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tart wedge
- Calories: 320 Kcal
- Sugar: 38g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
