Lemon treacle tart
Preheat the oven to 200°C/gas mark 6. Grease and line a high-rim 23 x 33cm rectangular tray with baking paper. Melt the butter in a small pot in the microwave for 30 secs. Layer the pastry into the tray, making sure it covers the bottom completely and snugly. Brush each sheet with melted butter before the next is laid on top. Bake for 10 mins, until golden. Allow to cool. In a large bowl, whisk together the condensed milk and cream cheese, until smooth. Add the lemon juice and zest, reserving some for garnish. Whisk until the mixture thickens. Layer the mixture over the pastry and place in the fridge to set overnight. Break the chocolate into a small bowl and place over a pan of simmering water. Make sure the water doesn’t touch the bowl. When the chocolate is nearly melted, take off the heat and stir with a fork to make smooth. Using the fork, zigzag the white chocolate over the tart, then sprinkle with the reserved lemon zest. Allow to set, before removing from the tray and cuttng into rectangles. Sift the flour onto a clean surface and add the salt, then spread the flour into a large ring shape. Place the butter in the middle and pinch the flour between fingers and thumbs into the butter, until combined. Mix in the caster sugar then the egg yolks, and keep pinching to combine. With a pallet knife, chop the mixture together. Bring the pastry into a ball by kneading gently, and wrap in cling film. Chill for 1 hr. Preheat the oven to 200°C/gas mark 6. Grease a 20cm fluted pie tin with butter, then roll out the chilled pastry to fit, dusting with extra flour to roll if needed. Line the tin with the pastry, then cover with cling film and chill for 20 mins. Cover the pastry case with baking paper and fill with baking beans. Blind bake the pastry case for approximately 10 mins. Remove the beans and paper and bake for 5 mins, until dried out but not browned. Allow to cool. Turn the oven down to 180°C/gas mark 4. In the meantime, in a saucepan, heat the golden syrup until melted, then stir in the breadcrumbs and double cream. Simmer, stirring, for 5 mins. Pour into the case and return to the oven for 30-35 mins, until bubbling on the surface and golden. Meanwhile, place the lemon slices in a large saucepan and cover with the granulated sugar. Add 150ml of cold water and simmer until the sugar has dissolved. Bring to a boil and keep on a rolling boil for 20 mins, stirring occasionally, until thick and sticky. Allow to cool slightly. Pour the lemon mixture over the tart filling and allow to cool completely at room temperature. Slice and serve.