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Treacle Tart and Custard

By James Tanner, Sky, Taste

225g plain flour
Pinch of salt
150g butter, chopped
75g icing sugar
1 whole egg
1 egg yolk
For the filling:
250g golden syrup
Zest and juice of 1 lemon
250g white bread crumbs (about 8 slices from medium white loaf (crusts removed))
25ml double cream
1 egg yolk
For the custard:
7 egg yolks
40g caster sugar
500ml milk
1 cut and split vanilla pod

1. Sift the flour with the salt and then rub in the butter until mixture resembles crumbs. Now stir in sugar, add the egg and mix together. Refrigerate for 30-60 minutes before use.

2. Line a 18cm by 2.5cm flan ring with rolled pastry and bake blind for 15 minutes at 200C/gas mark 6.

3. Warm the syrup, lemon juice and zest together, stir in the breadcrumbs and add the cream. Pour it into the pastry case and bake for 20 minutes at 200C/gas mark 6 until golden. Leave to cool before removing it from the flan ring.

4. Simmer the milk with the vanilla pod. Whisk sugar and yolk together and pour the hot milk over the egg mix. Mix together then put back in the pan and cook over a low heat until the mixture coats the back of a spoon.

5. Serve a big slice of cooled tart with warm custard.