Method

• 1.
  Preheat oven to 180°C. For the pastry, place the flour, butter and zest in a food processor and whiz until the mixture resembles fine breadcrumbs. Add yolks and 2 tbs cold water and pulse until dough just comes together. Shape into a disc, enclose in plastic wrap and chill for at least 30 minutes.
• 2.
  Roll out pastry on a floured surface until about 3mm thick. Cut out circles to line eight 9cm fluted loose-based tart pans, make sure the pastry is pressed into the corners. Trim pastry, with a 4-5mm overhang, and chill for 30 minutes.
• 3.
  Line tart shells with baking paper and fill with uncooked rice or baking weights. Bake for 12-15 minutes, then remove rice and paper and cook for a further 10-12 minutes until pastry is dry and slightly golden. Set aside to cool before filling.
• 4.
  Reduce oven temperature to 160°C. Place breadcrumbs treacle, golden syrup, eggs and cream in a bowl. Stir, making sure breadcrumbs are completely coated. Stir in a pinch of salt. Divide filling among tart shells and bake for 20-25 minutes until filling has set. Remove from the oven and leave for around 20 minutes to set and cool. Serve with creme fraiche or cream.