Serve this British classic with lashings of homemade custard.
Preheat oven to 180C/350F/Gas mark 4.
For the pastry, sieve the flour into a bowl. Add the butter and rub together with your finger until the mixture resembles breadcrumbs. Stir in the eggs, sugar and enough milk to form a dough. Wrap the pastry in cling film and chill in the fridge for one hour.
Roll out the on a floured surface to a thickness of 3mm/⅛in. Use the pastry to line a 22cm/9in tart tin.
Line the tart with greaseproof paper and baking beans and bake in the oven for 20-25 minutes, or until the pastry is pale golden-brown.
For the filling, mix the golden syrup, breadcrumbs, ginger, lemon juice and zest together in a bowl until well combined. Pour this mixture into the cooked pastry case and arrange the pastry strips on top in a lattice pattern. Bake in the oven for 40 minutes, or until crisp and golden-brown on top.
Meanwhile for the custard, place the milk and vanilla pod into a saucepan and slowly bring to the boil.
Whisk the egg yolks and sugar together in a bowl until they’re pale and creamy.
Once the milk is boiling remove it from the heat, remove the vanilla pod and whisk the milk into the egg mixture until well combined.
Pour the mixture into a clean saucepan set over a low heat and gently stir with a wooden spoon until thickened.
Serve a wedge of treacle tart with lashings of custard.
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