A very sweet, popular tart
220g gluten-free and dairy-free shortcrust pastry
220g golden syrup
220g gluten-free breadcrumbs
1 unwaxed lemon, juice and finely grated rind
Line a 23cm flan dish with the pastry, put some pastry aside with any trimmings, for decorating the top.
In a medium pan, gently warm the golden syrup until melted, then add the gluten-free breadcrumbs, lemon juice and grated rind. Stir until evenly mixed.
Pour into your pastry case and decorate with the pastry you set aside in step 2, with either criss-cross strips, twists or cut-out shapes.
Bake in the centre of your oven for 25-30 minutes.
Serve with dairy-free ice-cream or custard.
Experiment with different syrups like corn, honey or maple. The distinctive flavour of golden syrup is the traditional sweetener to use.
Gluten-free breadcrumbs can be made by gathering the left-overs or ends of a loaf, then placing in an electric food processor until the bread resembles crumbs.