- A little butter, for greasing
For the shortcrust pastry
- 140g plain flour
- Pinch of salt
- 70g chilled butter, cut into pieces
- 2 tsp caster sugar
- Approx. 1½ tbsp chilled water
For the filling
- 60g dried white breadcrumbs
- 100g golden syrup, plus extra for drizzling
- 1 tsp finely grated lemon zest
- 1 tbsp lemon juice
- 20g butter, melted
- 40g Brazil nuts, finely chopped
- Preheat the oven to 180°C/Gas 4. Grease the holes of the Mini Morsel Set with a little butter.
- Make the pastry. Sift the flour and salt into a mixing bowl, then rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar, then add the water and stir with a knife to bring the dough together.
- Gather the dough with your hands and knead lightly for a few moments until smooth. Roll out on a lightly floured surface, then use a 5cm round cutter to stamp into 24 rounds. Push these into the Mini Morsel Set, using the wooden tool to help you.
- For the filling, mix together the breadcrumbs, golden syrup, lemon zest, lemon juice, melted butter and half the chopped Brazil nuts. Share between the tart cases and sprinkle the remaining Brazil nuts on top. Drizzle with a little extra golden syrup, then bake for 20-22 minutes until golden-brown.
Tip: It’s handy to use golden syrup from a squeezy bottle, as then it’s easier to weigh it into a mixing bowl placed on digital scales, and it’s a doddle to drizzle a little extra onto the tarts.