This tart is worth the effort to find the treacle, also called golden syrup. If you don’t want to make it, go to St. John restaurant when you are next in London and have it there. It’s one tart I can never resist, especially if covered in thick, rich Jersey or Guernsey cream.
Preheat the oven to 375 degrees.
Pour the syrup in a medium saucepan and bring to a boil. Turn off the heat, add the breadcrumbs, and mix well. Let sit for 5 minutes, then stir in the zest, lemon juice, heavy cream, and salt.
Pour the mixture into the tart shell, put the tart in the oven, and bake for 10 minutes. Turn the oven down to 325 degrees and bake another 30 minutes, or until the filling has bubbled up and the crust is deepgold.
Take out and let cool. Do not refrigerate. Serve with the double cream.
© 2002 Jeremiah Tower. All rights reserved.