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1 quantity of sweet pastry
350g treacle or golden syrup
175g fresh white breadcrumbs
zest of 2 lemons
1. Preheat the oven to 180C.
2. Heat the treacle or golden syrup in a saucepan over a low heat until it becomes thinner and softer. Do not boil.
3. Remove from the heat and add the breadcrumbs and lemon zest. Stir well to combine - it should be quite thick.
4. Pour into a cooled, blind-baked 25cm tart base.
5. Cook for 30 minutes or until the filling is loosely set.
6. Allow to cool 10 minutes on a wire rack before serving.