- For the pastry:
- 90 g butter
- 65 g caster sugar
- 3 free-range egg yolks
- 200 g flour
- For the filling:
- 1 1⁄2 cups golden syrup
- 1 T ground ginger
- 200 g breadcrumbs
- 1 T lemon zest
- Woolworths pistachio ice cream, for serving
Preheat the oven to 180°C.
To make the pastry, cream the butter and sugar until well combined, then beat in the egg yolks, one at a time, until fully incorporated.
Mix in the flour and knead for a few minutes. Wrap in clingwrap and chill for 20 minutes. Lightly grease a muffin pan. Roll out the pastry and cut out 12 circles to fit the muffin pan. Press the pastry rounds into the muffin pan, then prick using a fork. Bake blind for 10 minutes. Remove the paper and baking beans and continue baking until cooked through, about 5 minutes.
To make the filling, melt the golden syrup in a large saucepan over a medium heat. Add the ground ginger, breadcrumbs and lemon zest. Mix until the breadcrumbs are evenly coated. Press even amounts of mixture into the tart shells, return to the oven and bake for 15 minutes, or until golden.
Remove from the oven and allow to cool slightly. Serve with dollops of pistachio ice cream.
Cook's note: My gran used to freeze all her leftover breadcrumbs to make these tarts – they’re an English classic. Once your artisanal – or store-bought, we’re not judgy – loaf has gone stale, it’s good for lots more than bird food. It’s practically a scientific fact that stale bread makes the best bread-and-butter pudding, gets new life when dipped into egg for French toast, is the lifeblood of a traditional panzanella salad, and can become spectacularly crunchy croutons in a matter of minutes under the grill.