Sweet Paste

1.First start by making your sweet pastry, in kitchen aid mixe cream the butter and sugar together. Then sift in the flour and add the eggs. Mix well till it forms a dough then wrap, place in the fridge and chill for at least two hours.
2. Then remove from fridge and roll the pastry out to 0.5cm think and place into a pastry tart shell ring.
3. Next using the rolling pin roll up the pastry and roll over the ring, then using your fingertips press the pastry into the tart shell making sure it fits into all the groves.
4Line your tart shell with baking paper or oven proof cling and fill with baking beans
5 Bake the tart case at 165° for 15-20mins then remove from oven and remove the beans then brush with egg yolk and place back in the oven for 5 mins. Remove and cool

Tart Filling

Next make the tart filling, slightly warm the golden syrup then pour into the breadcrumbs, whisk the eggs in a separate bowl and add with the lemon and Clementine zest.
Pour the mixture back into tart case and bake at 180° till the tart is a beautiful dark golden brown! Serve warm with clotted cream!