INGREDIENTS:
20 individual metal tartlet moulds or two medium 12-hole muffin pans
PASTRY:
4 ounces butter (1 stick)
2 tbsp. golden caster sugar
2 cups plain flour
Zest of 1 orange
1 free-range egg yolk
1⁄2 cup cold water
FILLING:
1 1⁄4 cups golden syrup
3 cups fresh white breadcrumbs
Zest of 1 lemon
1 tbsp. freshly squeezed lemon juice
2 tbsp. double cream
DIRECTIONS:
First make the orange pastry: In a food processor, combine the butter, sugar and flour and process until it resembles breadcrumbs. Grate the orange zest directly into the bowl. Add the egg yolk and a little of the water, whilst pulsing the food processor on and off. Continue adding the water until the dough comes together, but be careful not to overprocess or the pastry will be tough when cooked.
Remove the pastry from the food processor and on a lightly floured board bring it together into a ball. Wrap and chill for 20 minutes.
While it is chilling, warm the golden syrup in a small heavy-based saucepan; do not let it boil. Remove from the heat, add the crumbs and grate the lemon zest in. Leave it to sit so that the crumbs absorb the golden syrup and swell.
Remove the pastry from the refrigerator and roll it out on a floured board to a thickness of about 3mm (1⁄8 inch). Cut out circles to line the tartlet moulds and press the pastry down well into each mould. Chill for a further 15 minutes.
Preheat the oven to 350 degrees Farenheit.
Add the lemon juice and cream to the golden syrup and breadcrumb mixture. Place a little filling in each tartlet. Decorate the top of each one with small pastry shapes or a lattice of pastry strips. You can also personalize them by putting names on the top using pastry letters.
Bake for 15 to 18 minutes. Cool in the moulds for 10 minutes before removing. Serve warm with whipped cream, custard or ice cream or just pop one in your mouth fresh from the oven.
