Baked Golden Syrup Lemon Tarts
|Shortcrust pastry||200 Gram|
|Flour||1⁄4 Cup (4 tbs) (For dusting)|
|Golden syrup||150 Gram|
|Double cream||50 Milliliter|
|Fresh eggs||1 Large|
|White breadcrumbs||65 Gram|
1)Make the shortcrust pastry and allow it to rest.
2)Make the white breadcrumbs.
3)Finely grate the rind from the lemon into a small bowl and then cut the lemon in half and squeeze out the juice into the bowl, removing any pips.
4)Lightly butter the flan cases. Here, we are using four 10cm cases. Then, after the pastry has rested, lightly dust the surface with a little flour, roll out the pastry and neatly line the flan cases with the pastry. Place the cases in the fridge until required.
5)Break the egg into a small bowl and beat lightly and weigh and measure all ingredients.
6)Pre-heat the oven to 180°C (Gas Mark 4).
7)Pour the golden syrup into a clean bowl and add the butter and lemon. Place the bowl over a saucepan of hot water over a low heat on the hob. Allow it to warm through and for the butter to melt. When the butter has melted, remove the bowl from the saucepan and mix well with a wooden spoon.
8)Beat in the egg and stir in the cream. Finally, stir in the fresh white breadcrumbs and mix well together.
Divide the mixture between the pastry-lined flan cases. Place onto a baking tray and put it in the pre-heated oven to bake for about 30 minutes.
9)Remove from the oven and allow them to cool slightly before removing the tarts from the flan cases. Serve slightly warm with custard or cream.
10)Serve as a dessert and enjoy!
As the syrup tart is quite sweet, it is nice to serve something that is a touch sharp in flavor as an accompaniment, such as raspberries or a little poached rhubarb.