12. Oct, 2015


This is for you Maya! It is so easy and extremely yummy!


1 roll of store bought shortcrust pastry (400g), 260g golden syrup, juice of half a lemon, 50g fresh breadcrumbs, sliced almonds.

Thaw the pastry. Cut into circles and place in a greased muffun tin. I did not have the right size cutter, so I used a tumbler! Place in the fridge for 20 minutes. I made the breadcrumbs in the food processor but you could use the store bought version. Place the golden syrup in a bowl and microwave for about 20 seconds, just to loosen the syrup. Add the lemon juice and stir. Add the breadcrumbs and stir. Pour into each pastry shell. Do not fill right to the top as the syrup will boil over in the oven. Sprinkle with the sliced almonds. You could also use crushed corn flakes for the topping instead of the almonds. Bake at 180deg celsius for 25-30 minutes. Cool on a wire rack. Serve slightly warm with vanilla ice cream or on their own with a cup of coffee! This recipe makes 12 tarts. You could also make one large tart in a 20cm loose bottom tin.