- Portion size 12 servings
- Credits : Canadian Living Magazine: May 2010
MethodPâte Sucrée: In food processor, pulse together flour, sugar and salt; pulse in butter until in coarse crumbs with larger pieces. Pulse in egg and egg yolk just until dough comes together. Shape into disc. Wrap and refrigerate until chilled, about 30 minutes.
On lightly floured surface, roll out pastry into 12-inch (30 cm) circle; place in 9-inch (23 cm) round tart pan with removable bottom, pressing to inside edge and leaving overhang. Fold in overhang, pressing to rim.
With fork, prick bottom all over; refrigerate for 20 minutes. Line with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven for 20 minutes. Remove weights and foil; bake until centre is golden, about 5 minutes.
Meanwhile, remove lid of golden syrup. Place jar in small saucepan of gently simmering water and heat just until syrup is easily pourable.
In bowl, whisk together cream, egg and salt; stir in bread crumbs, lemon rind and lemon juice. Stir in golden syrup, butter and molasses. Pour into baked crust. Bake in 325°F (160°C) oven until centre is puffed and browned, 40 to 45 minutes. Let cool in pan on rack.
Nutritional facts Per each of 12 servings: about
- Sodium 196 mg
- Protein 4 g
- Calories 329.0
- Total fat 16 g
- Potassium 110 mg
- Cholesterol 89 mg
- Saturated fat 9 g
- Total carbohydrate 45 g
- Iron 9.0
- Folate 22.0
- Calcium 3.0
- Vitamin A 14.0
- Vitamin C 5.0