Instructions

To make the crust:

1. Lightly grease a 9"/23cm loose-bottom tart tin and set aside.
2. Put the flour, salt, and cinnamon in a food processor, add the cold butter and process until it's a breadcrumb like texture. Add 1 tbsp of cold water, and pulse until forms clumps. Add more water 1/2 tbsp at a time if it looks too dry (I only needed 1 tbsp).
3. Turn out on to a lightly floured surface and gently "knead" to form a ball. (If you don't want to use a food processor, you can do this processor with a pastry cutter or two forks/knives). 
4. Flour a rolling pin, and roll out to about 5mm thick, and line your prepared tart tin. Prick the surface a few times with a fork, cover and chill in the fridge for 20 minutes.
5. Preheat the oven to 390F/200C. Line your pastry case with baking/parchment paper and fill with baking beans (or uncooked beans/rice). Bake for 15-20 minutes, until the edges are golden brown. 
6. Remove the beans and paper, and brush with the beaten egg. Bake for a further 5 minutes. 
7. Remove from oven and set aside. Turn your oven down to 340F/170C.

To make the filling:

1. Put the breadcrumbs in a large mixing bowl and set aside.
2. Put the golden syrup in a medium saucepan and gently warm until runny. Turn off heat, add zest, bourbon, beaten eggs, and cream. Stir to combine. 
3. Pour the golden syrup mixture over the breadcrumbs. Gently stir to cover all breadcrumbs. Leave to soak for 5 minutes
4. Pour the mixture into the pastry case and spread out evenly. Bake for 45-50 minutes. 
5. It is ready when the filling is just set (but still has a slight jiggle), and it is a deep golden brown around the edges. 
6. Cool in the tin for 15-20 minutes, then remove from a tin and transfer to your serving plate. 
7. Serve warm with ice cream or whipped cream.