Servings

The Pastry

  • 150g plain white flour 150g plain white flour
  • 75g unsalted butter (or vegan block butter), cold, cubed 75g unsalted butter (or vegan block butter), cold, cubed
  • 20g icing sugar 20g icing sugar
  • 1/4 tsp salt 1/4 tsp salt
  • 2-3 tbsp milk or oat milk, cold 2-3 tbsp milk or oat milk, cold

The Filling

  • 300g Lyle’s Golden Syrup 300g Lyle’s Golden Syrup
  • 55g butter or vegan butter 55g butter or vegan butter
  • 120g milk or oat milk 120g milk or oat milk
  • 1/4 tsp salt 1/4 tsp salt
  • 1 tsp lemon juice 1 tsp lemon juice
  • 1 tbsp cornflour 1 tbsp cornflour
  • 60g dried, fine breadcrumbs (you can use sourdough ones) 60g dried, fine breadcrumbs (you can use sourdough ones)

Instructions

HOW TO MAKE THIS RECIPE

For the Pastry

1. Combine all the pastry ingredients, in a food processor. Blitz to combine until you get a mealy, breadcrumb-like texture. Add the milk, starting with 2 tbsp, and pulse to combine. When you pinch some of the mixture together it should stick, forming a ball. If not, add the remaining 1 tbsp of milk and pulse that in.

2. Tip the contents of the food processor out onto a clean work surface and bring it all together with your hands into a ball. Flatten into a disk and place into a resealable bag, in the fridge, to chill for at least 1 hour.

For the Filling

Combine the golden syrup, butter, milk and salt in a small pot. Heat on a low heat until the butter has melted. Keep cooking until the mixture starts to gently bubble then remove from the heat. Stir in the lemon juice, cornflour and dried breadcrumbs. Set aside.

Line the tin

1. You’ll need a shallow 8 or 9-inch flan tin (tart tin) or, if you want a rectangular tart like I have here, use a 7 x 9.5-inch roasting dish.

2. Dust your work surface with some flour, remove the chilled pastry from the resealable bag and place onto the flour. Dust with some extra flour on top. Gently roll the pastry out into either a circle or rectangle, depending on the tin you’re using, which is around 1-inch wider all the way around than your chosen tin.

3. Lift the pastry up and drape over the tin, lifting the edges and gently lowering them onto the tin. Press firmly into the corners and edges then trim away any excess pastry. Prick the base all over with a fork. Place the lined tin into the freezer (or fridge if you don’t have enough space) for 10 minutes as you preheat the oven to 160C fan (325F) or180C non-fan (350F).

Blind bake the pastry

1. Once preheated, line the pastry with a layer of baking paper, fill with baking beans (or rice/pie weights) and bake for 15 minutes.

2. Remove the baking paper and bake for a further 5-10 minutes until the pastry looks dry and cooked through.

Fill and do the final bake

1. Give the filling a stir and then pour it into the pastry case. Return to the oven for a further 20-25 minutes until the filling is set where it barely wobbles when the tin is shaken.

2. Remove from the oven and allow to cool.
Decorate with fresh berries, if desired, just before serving.

Chef's Tip


You can also use store-bought pastry for this tart.