9 oz ready-made unsweetened pastry dough (thawed if frozen)
1 cup light corn syrup, golden syrup or treacle
2 cups fresh white breadcrumbs
1/2 cup heavy cream
Finely grated rind of 1/2 lemon or orange
2 Tbsp lemon or orange juice
Homemade custard to serve (custard is just pudding, can use store-bought)
Roll out pie dough on a lightly floured counter, and use it to line an 8-inch tart pan or springform pan, reserving the dough trimmings for later. Prick the bottom of the tart shell with a fork and chill in the fridge for 30 minutes.
Cut out small shapes from the dough trimmings, such as leaves, stars, hearts (lightning bolts, etc) to decorate the top of the tart.
Combine the light corn syrup, bread crumbs, heavy cream, grated lemon or orange rind, and lemon or orange juice in a bowl.
Pour the mixture into the tart shell, and decorate the edges of the tart with the dough cut-outs.
Bake in a pre-heated oven, 375 °F / 190 °C for 35-40 minutes, or until the filling is just set.
Let the tart cool slightly in the pan. Turn out and serve hot or cold with the homemade custard (or pudding).