It is made from basic and simple ingredients that are stable in almost every kitchen around the world. All you need to buy for this recipe is the Iyles Golden Syrup from Gourmet stores.
Tart Crust ingredients:
1 and 1/3 cups all purpose flour
1/2 cup cold butter cubed
2 tablespoons cold water
Pinch on freshly ground nutmeg
Pinch of salt
Tart Filling ingredients:
700 ml Iyles Golden Syrup (about one and a half of the 454 gm can)
1 and 1/2 cups fresh bread crumbs (freshly ground white toast slices using food processor)
1/4 cup melted butter
2 egg yolks
1 Tablespoon Milk
1 Tablespoon grated lemon zest
1 tablespoon grated orange zest
1 tablespoon lemon juice
1 tablespoon orange juice
Method:
Star by preheating the oven to 200 degrees. Now in a food processor add all the tart crust ingredients and blend. First it will look like sand once it come together and forms a lump stop and take the dough out as we don't want to over do it as it will get hard when it bakes. In a tart baking tray ( with removable bottom) spread the crust dough evenly to cover the bottom and sides equally. Cover with parchment paper and pour some uncooked rice or dried beens on top of the paper so the dough doesn't rise when you bake it. Bake for 10 minutes and take out to cool.
To make the filling pour the syrup in a saucepan and put over low heat to soften. Add the juice and zest of lemon and orange, milk and mix. Take away from heat and pour into a mixing bowl. Add the bread crumbs, egg yolk, melted butter and mix again. Pour the mixture into the half baked tart crust and bake for another 30 minutes or until the filling is kind of firm and the color has deepened and became dark tan color. Take out and let cool for 10 minutes.
Tart Crust ingredients:
1 and 1/3 cups all purpose flour
1/2 cup cold butter cubed
2 tablespoons cold water
Pinch on freshly ground nutmeg
Pinch of salt
Tart Filling ingredients:
700 ml Iyles Golden Syrup (about one and a half of the 454 gm can)
1 and 1/2 cups fresh bread crumbs (freshly ground white toast slices using food processor)
1/4 cup melted butter
2 egg yolks
1 Tablespoon Milk
1 Tablespoon grated lemon zest
1 tablespoon grated orange zest
1 tablespoon lemon juice
1 tablespoon orange juice
Method:
Star by preheating the oven to 200 degrees. Now in a food processor add all the tart crust ingredients and blend. First it will look like sand once it come together and forms a lump stop and take the dough out as we don't want to over do it as it will get hard when it bakes. In a tart baking tray ( with removable bottom) spread the crust dough evenly to cover the bottom and sides equally. Cover with parchment paper and pour some uncooked rice or dried beens on top of the paper so the dough doesn't rise when you bake it. Bake for 10 minutes and take out to cool.
To make the filling pour the syrup in a saucepan and put over low heat to soften. Add the juice and zest of lemon and orange, milk and mix. Take away from heat and pour into a mixing bowl. Add the bread crumbs, egg yolk, melted butter and mix again. Pour the mixture into the half baked tart crust and bake for another 30 minutes or until the filling is kind of firm and the color has deepened and became dark tan color. Take out and let cool for 10 minutes.
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