Ingredients

120g cold butter, diced
90g icing sugar
3 egg yolks
270g flour
900g treacle (or golden syrup)
3 tbsp cream
75g almond meal
75g breadcrumbs
juice of 2 small lemons
2 eggs, beaten
whipped cream to serve

Method

1. Mix the cold butter with the icing sugar and flour in a food processor until well combined. Add the egg yolks and mix until the mixture comes together. Turn the dough onto the bench and bring it together with your hands into one smooth dough, then wrap it in cling film and chill for at least 30 minutes in the fridge.
2. Roll out the pastry on a floured surface until it's large enough to line a 30cm tart tin. Press the pastry into the tin and trim off the excess then chill in the fridge for 30 minutes. Preheat your oven to 160°C.
3. Prick the base all over with a fork. Line the pastry with baking parchment and fill with baking beans. Blind bake the pastry for 25 minutes, then remove the beans and parchment and bake for a further 10-15 mins until the pastry is golden brown. Remove from the oven and leave to cool.
4. While the pastry is cooling, make the filling. Heat the golden syrup, cream in a saucepan over medium heat until the mixture is smooth and well combined. Take off the heat and leave to cool slightly. In a bowl add the almond meal, breadcrumbs and lemon juice then stir in the syrup mixture until well combined followed by the beaten eggs.
5. Pour the filling into the pastry case and bake for 40-50 minutes until the filling is set and golden. Leave to cool, then serve with whipped cream.