How to Make
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First make the pastry: Mix the Mornflake superfast oats and flour.
Add the butter, and rub together until the mixture resembles breadcrumbs.
Add a little iced water - only a tablespoon or two and bring the pastry together into a ball.
Wrap in clingfilm, and leave in the fridge for thirty minutes.
Preheat the oven to 180C/170 fan/ Gas Mark 4.
Lightly dust the work surface and rolling pin with flour, and roll out the pastry until it is a little larger than a 9" tart dish.
Line the dish with the pastry easing it into the corners, then prick the base all over with a fork.
Put a sheet of foil on the pastry, and fill with blind baking beans, dried chickpeas or similar. Bake for 15 minutes.
Turn down the oven to 150C / 140 Fan / Gas Mark 2.
Mix the breadcrumbs and the oats in a bowl.
Put the lemon zest, juice and golden syrup in a saucepan and gently heat, mixing in the lemon juice. When the syrup mixture has warmed, add it to the breadcrumbs and oats, and mix.
Add the eggs and mix again.
Fill the pastry case with this mixture, and bake for 35 minutes or so, until the top is golden.
Bake any leftover filling in a greased ramekin dish.