Fit the K beater to the machine.

Grease the tart tin.

Add Ingredients 1 (butter, flour, salt, sugar) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed 2 for about 2 minutes or until coarse crumbs are formed.

Add Ingredients 2 (egg) into the Mixer bowl, while the machine is running.

Mix on speed 2 for 2 minutes.

Transfer the contents of the Mixer bowl to a worksurface.

Wrap with plastic wrap.

Chill in the fridge for 30 minutes.

Transfer the dough to a lightly floured worksurface.

Roll the dough out to about 5 mm thick.

Line the tart tin with the pastry dough.

Trim the excess pastry and prick the base with a fork.

Chill in the fridge for 30 minutes.

Pre heat the oven to 190ºC.

Line the tart tin with parchment paper.

Fill with baking beans.

Bake for 15 minutes at 190°C.

Remove the parchment paper and baking beans from the tart tin.

Brush Ingredients 3 (egg) over the pastry.

Bake for 5 minutes at 190ºC.

Leave to cool.

Reduce the oven temperature to 180ºC.

Add the first item of Ingredients 4 (golden syrup) to the saucepan.

Heat on a low heat until warm.

Add the last 2 items of Ingredients 4 (breadcrumbs, lemon zest) to the saucepan.

Stir until combined.

Transfer the contents of the saucepan to the tart tin.

Bake for 25 minutes at 180ºC.

Leave to cool.

Serve.