1Shortcrust Pastry Shell ready made (<a title="our make your own - Click here)" href="http://www.stayathomemum.net.au/recipes/baking/shortcrust-pastry/" target="_blank">or make your own - Click here</a>)
Icing Sugarto serve
Nutrition Information
Qty per 23g serve
Qty per 100g
Energy
68.13571969697kcalcal
302.35509073428kcalcal
Protein
1.4035606060606gg
6.2283585802556gg
Fat (total)
0.23352272727273gg
1.0362668172741gg
- saturated
0.12969696969697gg
0.57553569867748gg
Carbohydrate
15.349545454545gg
68.114246525607gg
- sugars
2.3378787878788gg
10.374434381534gg
Dietary Fibre
1.0128409090909gg
4.4945236702503gg
Sodium
102.16439393939mgmg
453.35874834433mgmg
Nutritional information does not include the following ingredients: lemon juice, Icing sugar
Please Note - Nutritional information is provided as a guide only and may not be accurate.
This Golden Syrup Tart is a decadent and rich old fashioned dessert. You only need the tiniest little slither with cream.
It’s very easy to make and is a wonderful dessert on a cold night.
Method
Preheat the oven to 180 degrees.
In a small saucepan combine the golden syrup, lemon juice and zest.
Warm over the heat stirring until runny and combined (about 2 minutes).
Place the pastry shell on a baking tray and pour in half of the warmed syrup mixture.
Sprinkle with half of the breadcrumbs and cinnamon. Pour over the remaining syrup and sprinkle with the remaining breadcrumbs.
Bake for 15 - 20 minutes or until just set.
Dust with icing sugar and serve warm with double cream.
Take three slices of very fresh white bread. Remove the crusts and cut into quarters.
Place in a mini food processor until crumbed (about 30 seconds).
About Author
Jody Allen
Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less
