As a huge mega Harry Potter fan and a scholar of international cooking treacle tarts have been on my radar for a long time. I first tried golden syrup when one of my blogging heros, Deb over at Smitten Kitchen, suggested it for pecan pie. The golden syrup really is a game changer in sugar syrup based desserts. It works like corn syrup but actually tastes like something. And that something is delicious. It is delicious on it's own, like toffee.
The crumbs rise to the top and create a bit of a crust while the inside stays gooey and delicious.
18 mini tart shells
2 (454 gram) cans golden syrup
1 tsp. lemon juice
1/2 c. breadcrumbs
Pre-heat oven to 375.
Bake the crusts for 15 minutes.
Whisk together the golden syrup, eggs, lemon juice, and breadcrumbs. Pour in to the tart shells and continue baking for 30 minutes or until the top is set.