Name: Golden syrup and lemon tarts
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: Filling; 1/4 cup fresh breadcrumbs; 1 cup golden syrup (or treacle); 150 millilitre cream; 2 eggs, lightly beaten; 1 lemon, finely grated zest and juice; 4 sheets frozen puff pastry, thawed; icing sugar, thick cream to serve

Ingredients

Filling

1/4 cup fresh breadcrumbs

1 cup golden syrup (or treacle)

150 millilitre cream

2 eggs, lightly beaten

1 lemon, finely grated zest and juice

4 sheets frozen puff pastry, thawed

icing sugar, thick cream to serve

Method

1.Preheat oven to moderate, 180°C. Lightly grease two 12-hole muffin pans.

2.Using a 10cm round cutter, cut 6 discs from each pastry sheet. Ease into prepared recesses. Rest in freezer for 5 minutes.

3.Fill each recess with a little scrunched foil or baking paper. Bake for 5-8 minutes. Remove from oven and reduce heat to moderately hot, 160°C.

4.To make Filling; Sprinkle the base of each recess with 1/4 teaspoon breadcrumbs. In a bowl, whisk together all ingredients. Divide mixture evenly between pastry shells.

5.Bake for 10-12 minutes, until filling is puffed and slightly wobbly in the centre. Allow to cool. Serve dusted with icing sugar and accompanied with thick cream.