Pastry to line the pan (8" or 9" tart pan with removable bottom): you can use whatever you like, whether it's a regular pie crust or a short crust. As you well know, I'm crust-challenged, so I used the food-processor version from my recent Apple Tart recipe here (no rolling!).
3/4 cup golden syrup
2 Tblsp dark treacle
2 Tblsp Irish whiskey (optional)
2 1/2 cups fresh bread crumbs (white, wheat, whatever)
zest of 1 lemon
a pinch of salt
Line your pan with your crust. Bake according to instructions.
When you remove the crust, pre-heat the oven to 325°F.
While the pastry is baking, put the golden syrup and treacle into a pan over medium-low heat and warm it for about 3 minutes (this stuff is thick!), until it becomes runny and easily pourable.
Add the rest of the ingredients for the filling and stir until blended.
When the pastry has baked, remove it from the oven and let it rest briefly, then pour in the filling mixture.
Put the tart back into the oven for 15 minutes (or longer, if it looks goopy).
Remove the tart from the oven and let it to rest for 10 minutes before removing the outer ring.
Cut into portions and serve.
If you eat it warm, a bit of whipped cream or ice cream is a nice addition. If you're eating it later, you can cut it into bars and eat it like a large cookie. It's not too sweet, and it has an interesting flavor.
Will I make it again? I just might. I still have treacle!
First in the new County Cork Mysteries, coming out in (gasp) eleven days!