Warm Treacle Tart

I used Pavillion gluten-free pastry from my supermarket freezer. However, regular sweet short pastry - store-bought or homemade - is fine.

Ingredients

335 g	Golden syrup, (almost 1 cup)
400 g	Sweet short pastry (Main)
½ cup	Breadcrumbs, fresh
4	Eggs, lightly beaten
1	Lemon, juiced and zested
2 Tbsp	Treacle (Main)

Directions

1. Thaw pastry, if necessary. Set the oven to 180 degC.
2. Roll the pastry to 3mm thickness. Line a 22cm flan or tart pan with pastry. Chill for 30 minutes.
3. Trim the edges. Line pastry with foil, fill with baking beans or raw rice. Bake blind for 15 minutes.
4. Remove foil and continue baking for another 10-15 minutes, until golden. Cool.
5. Whisk remaining ingredients together in a bowl. Pour into the cooled pastry shell. Bake for 30-35 minutes, until set.
6. This can be cooked ahead and warmed in the oven or microwave before serving. Serve with whipped cream or icecream.