King St Treacle Tart

For the tart shell:

1 x 25cm tart shell, prepared with short-crust pastry and chilled (see recipe)

For the short-crust pastry:

Makes 2 x 30.5cm tart shells

350g plain white flour

100g granulated sugar

Salt

225g unsalted butter, cut into 2.5cm cubes and chilled

3 large egg yolks

For the filling:

145g unsalted butter

900g Lyle’s Golden Syrup

100g heavy (whipping) cream

Salt

2 lemons

3 large eggs

150g fine breadcrumbs

To serve:

Cold cream