Description
Serves 12
Ingredients
Units
Scale
- 350g Shortcrust Pastry, homemade or shopbought
- 400g Golden Syrup
- 3 tbsp Spiced Rum, of your choice
- 1 Lemon, zested
- 2 Large Free Range Eggs
- 100g Fresh White Bread Crumbs
To Serve –
- Clotted Cream, Custard or Ice Cream
Instructions
- Roll out the shortcrust pastry to 5mm thickness, rolling between parchment paper to get it nice and thin. Line a 22cm fluted tart tin with the pastry, leaving an overhang. Place the fridge for 30 mins.
- Preheat the oven to 200C. Put a baking sheet into the oven to heat up. Line the pastry case with baking parchment and baking beans, then put in the oven on the baking sheet, and bake for 15 minutes. Remove the parchment and bake for a further 10 minutes or until the pastry is golden brown and looking dry in the middle and no raw pastry showing. Leave the pastry to cool before trimming off the overhanging edges with a small serrated knife or a vegetable peeler to shave off the excess.
- In a large bowl, add the remaining ingredients, and lightly mix until well combined. Leave the mixture to sit for 30 minutes for the breadcrumbs to hydrate.
- Lower the oven temperature to 160C. Stir the mixture again, pour the filling into the pastry case and put in the lower part of the oven to bake for 35-40 mins or until the filling is just set. Remove from the oven and leave to cool down for 20 minutes before serving.
- Serving with lashings of clotted cream, custard or ice cream or all three!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Tarts
- Method: Bake
- Cuisine: British