From Gordon Ramsay’s Ultimate Cookery Course
- For the filling
- 450g golden syrup
- 60g melted butter
- 70ml double cream
- Zest and juice of 1 lemon
- 150g white breadcrumbs
- 3 large egg yolks
- 3 tbsp lemon curd
- For the pastry
- 125g unsalted butter, softened to room temperature
- 90g caster sugar
- 1 large egg
- 250g plain flour
- First make the pastry. Place butter and sugar in a food processor and whiz until just combined. Add the egg and wiz for 30 seconds.
- Tip in the flour and process for a few seconds until the dough just comes together. (do not over process or it will become tough.) Add a little ice-cold water (around a tablespoon) if the dough seems too dry.
- Knead the dough lightly on a floured surface and shape into a flat disc. Wrap in cling film and chill for 30 minutes before rolling out.
- To make the tart, roll out the pastry on a lightly floured surface to a large round the thickness of a £1 coin. Use to line a loose-bottomed tart tin (23-24cm), leaving some excess pastry overhanging the rim. Chill for 30 minutes> Meanwhile, preheat the oven to 190c.
- Line the pastry case with baking paper and ceramic baking beams or uncooked rice and bake ‘blind’ for 15-20 minutes until the base is cooked through. Carefully remove the beans and paper and allow the pastry to cool a little. While still warm, cut off the excess pastry to level with the rim of the tin. Lower the setting to 140c.
- To make the filling, gently heat the golden syrup in a saucepan along with the butter – do not boil just let the butter melt.
- When the butter has melted, stir in the cream, zest and juice, breadcrumbs and egg yolk. Mix well.
- Spread the curd over the base of the pastry case and then pour in the filling.
- Bake for 30 – 40 minutes until the top has just set but the centre is slightly wobbly when you shake the tin gently. It should still feel slightly soft in the centre.
- Let the tart cool completely before slicing and serving.