Norfolk Treacle Tart

• 6 ounces shortcrust pastry, rich and sweet
• 4 ounces unsalted butter
• 8 tablespoons golden syrup
• 2 eggs, beaten
• 4 tablespoons double cream (or single cream if you prefer)
• 2 lemons, zest finely grated

1. Line a shallow 23 cm (9 in) tart tin with the pastry and pre-bake or bake blind.
2. Pre-heat the oven to 200u0b0C (400u0b0F) Gas 6. Put a baking sheet in the oven to pre-heat.
3. Gently warm the butter and syrup together in a pan - just enough for the butter to melt but not letting the mixture get too hot. Remove the pan from the heat and allow the mixture to cool a little.
4. In a bowl, whisk the eggs, cream and lemon zest together. Gradually whisk in the warm butter and syrup mixture, then pour the mixture into the pre-baked pastry case.
5. Place the tart on the baking sheet in the oven and bake for 25 - 30 minutes or until the centre is set.

shortcrust pastry, butter, golden syrup, eggs, double cream, lemons

Taken from www.food.com/recipe/norfolk-treacle-tart-512922 (may not work)