Aromatic cardamom and turmeric add a whole new dimension of flavour to this childhood favourite. Slicing the tart into bars makes it party friendly, with the flavours particularly suited to Halloween or Bonfire Night get-togethers.
Preparation Lab
Step 01
Put the butter, salt and flour in a food processor and pulse until sandy. Add one of the eggs and pulse again until it starts to come together. Tip the mixture out, shape into a ball and flatten it a little into a square. Wrap and rest in the fridge for at least 30 minutes.
Step 02
Line a 26cm x 20cm x 4cm deep tin with baking paper and heat the oven to 180C fan/gas 6. Roll out the pastry on a lightly floured surface into a 3-4mm thick rectangle and line the tin, bringing the crust about 4cm up the sides. Prick the base all over with a fork, line with foil and fill with baking beans or uncooked rice. Rest in the fridge for another 20 minutes, then blind bake for 15 minutes. Remove the beans and foil and bake for a further 5 minutes.
Step 03
Meanwhile, bash the cardamom pods in a pestle and mortar and discard the green husks. Grind the seeds to a powder and add to a mixing bowl with the turmeric, golden syrup, breadcrumbs, cream, remaining eggs, lemon zest and juice. Stir well to combine, pour into the pastry case and bake for 40-50 minutes, covering with foil if the pastry starts to darken too much. Leave to cool completely before slicing into bars.
Community Tips
to share your tips and recommendations.
No tips yet
Be the first to share your cooking experience.
Community
Premium Feature
Upgrade to Premium to rate recipes, leave reviews, and see what other home cooks are saying.
Select any allergens you need to avoid. Matching recipes will be flagged and blocked from your weekly plan. ⚠️ Disclaimer: It is your responsibility to tell us your allergens, and the final decision on what you consume is always yours.
Feed Me