Golden Syrup Tarts

Method

1. Brush four 10 cm x 3.5 cm deep (4 x 11/4 inch) loose-based tart tins with melted butter.
2. Roll the pastry out to 3 mm (1/8 inch) thick and cut it into four 15 cm (6 inch) rounds. Knead the excess dough back together and roll it out again to get a few more discs to keep in the freezer.
3. Place the pastry rounds on top of the tart tins and gently push them into the tins, moving round the rim until all of the pastry has been inserted — you should now have about 1 cm (1/2 inch) of dough hanging over the sides.
4. Use your index finger and thumb to work your way around the edge, forcing the pastry into the tins so that little or no pastry is left protruding. Where the upright edge of the pastry meets the base, there should be a sharp angle where it has been firmly forced into the corner — this method of lining the tin is to counteract the pastry shrinking once baked.
5. Rest the pastry cases in the freezer for at least 20 minutes.
6. Preheat the oven to 200°C (400°F). Blind-bake the pastry cases for 20–25 minutes, or until golden. Remove from the oven and allow to cool.
7. Turn the oven down to 110°C (225°F), without the fan on.
8. Set the cooled blind-baked tart shells on a baking tray.
9. Put the cream, golden syrup, egg yolks, and vanilla pod and seeds in a heatproof bowl and place over a saucepan of simmering water, stirring until combined.
10. Strain the mixture and pour into the blind-baked tart shells. Bake for 45–50 minutes, or until the filling is just set.
11. Remove from the oven and increase the temperature to 200°C (400°F). Warm the remaining golden syrup until thin and runny, then very gently pour over the tart fillings, being careful not to break the surface.
12. Return to the oven for 3–5 minutes, until lightly browned; alternatively, you could place them under a hot grill (broiler).
13. Cool for 30 minutes before serving.

The tarts will keep in an airtight container in the fridge for a day.