Treacle Tart

Icky thump eee bye gum...its mee ma's treacle tart!

Treacle Tart -this ones for all the dentists of the world!                               
For the pastry;
520g/1lb2oz plain flour and a little for dusting.
70g/2 1/2 icing sugar
250g/9oz chilled diced butter
2 med eggs lightly beaten.
For the tart filling:
170g/6ozbrown bread crusts off and torn roughly
90g/3oz unsalted butter
2 lge eggs
70ml/2 1/2 fl oz double cream
Pinch of salt
720g/1lb 10oz golden syrup

For the treacle tart pastry, sift the flour and icing sugar into a bowl and rub in the butter with your fingertips, until the mixture resembles fine breadcrumbs. Add the eggs and mix well to form a dough, then roll into a ball and wrap in cling film. Chill in the fridge for 30 minutes.Preheat the oven to 180C/350F/Gas 4.Roll the pastry dough out to 2mm thick and use to line a 30cm/12in tart ring. Fill with baking beans and blind bake in the oven for 15 minutes, or until the pastry is golden-brown, removing the beans during the last five minutes of baking.Turn the oven temperature down to 160C/320F/Gas 2.For the treacle tart filling, place the bread into a food processor and pulse to fine breadcrumbs. Heat the butter in a pan until browned, then strain through a fine sieve into a bowl, leaving the sediment behind. Mix the eggs, cream, and salt in a bowl until well combined. Gently heat the golden syrup in a pan, then stir in the strained butter. Pour the golden syrup mixture into the egg and cream mixture, then stir in the breadcrumbs. Pour the mixture into the cooked tart case, then bake in the oven for 25 minutes. Turn the oven temperature down to 140C/280F/Gas 1 and bake for a further 20 minutes, or until the tart is golden-brown and bubbling, then remove from the oven and allow to cool before turning out.