1 Big Tart/6 smaller tartlets
Crust:
430 ml Cake flour
60 ml sugar
1,25 ml salt
150 ml cold butter
2 egg yolks
Filling:
125 ml Caramel sauce
120 ml Golden syrup
125 ml Soft bread crumbs
60 ml Cream
60 ml melted butter
3 eggs
Zest and Juice of 1 lemon HINT: You can Substitute 30 ml of butter with 30ml Lemon oil instad of lemon juice.
5 ml Vanilla
1,25 ml ground cinnamon
1,25 ml ground ginger
Method:
1. Crust: In a food processor blend flour,sugar, salt, butter until crumbly. While motor is running add egg. Blend until a dough forms. Refrigerate for about 30 min.
2. Line tart shells and place baking paper with baking beans inside. Bake blind for 10-15 minutes until just golden brown.
3. Filling: Mix everything until well blended.
4. Pour into baked tart shells and bake for another 15 minutes or until set and golden brown.
5. Serve warm or room temperature with dollop of cream.
