Source: Imagelicious
For the pastry
- Chilled butter, cut into cubes - 1/6 cups (37 ml)
- All-purpose flour - 1/2 cup+1/8 cup (150 ml)
- Soft brown sugar - 1 tablespoon (15 ml)
- Chilled water - 1 tablespoon (15 ml)
- Chilled vodka - 1 tablespoon (15 ml)
- Golden Syrup (or Maple Syrup or Corn Syrup) - 1/3 cup (75 ml)
- Butter - 3/4 tablespoon (10 ml)
- Whipping cream - 1/6 cup (37 ml)
- Egg, lightly beaten - 1
- To make the pastry, mix the butter, flour, and sugar together in a food processor, or in a mixing bowl, using your fingertips to combine, until the mixture resembles coarse breadcrumbs.
- Make a hollow in the center and pour in water and vodka (if not enough, add a little bit more vodka) to make a dough.
- Shape into a ball, cover with plastic wrap and chill in the refrigerator for 15 minutes.
- Roll out the pastry and use it to line the forms. Chill in the refrigerator for another 40-60 minutes.
- Preheat the over to 350F (180C) and put a baking sheet in the over to heat up.
- Gently heat the Golden Syrup in a small saucepan.
- Add the butter and stir until the mixture is smooth.
- Remove the saucepan from the heat and gently stir in the cream and the beaten egg. Be careful not to scramble the egg, if, however, egg white cooks a little, then pour the mixture through a fine thieve to get rid off the egg white lumps.
- Pour the filling into the pie shell and bake for 30-35 minutes until the crust is golden brown and the filling has set.
- Allow the tart to cool for a few minutes before serving with whipped cream.
