Tart

Ingredients:

• 350g shortcrust pastry
• 300g /10oz golden syrup
• 1 heaped tbsp black treacle
• Zest and juice of 1 unwaxed lemon
• 4 medium free range eggs
• 25g /1oz fresh bread crumbs

Preparation:

• Heat the oven to 180ºC/350ºF/Gas 4
• Roll out the pastry and line a lightly greased 23cm /9 inch loose bottomed tart tin then place in the fridge for 30 mins.
• Meanwhile, mix together the golden syrup and treacle with the lemon zest and juice. Beat the eggs in a bowl and add to the treacle mixture. Finally stir in the bread crumbs.
• Carefully pour the mixture into the prepared tart case.
• Bake for 20 - 25 minutes until the crust and filling are golden brown and firm to the touch.
• Serve warm with crème fraiche which balances really well with the sweetness of the tart or a good vanilla ice cream.