1 1 / 4 cups plain flour.
1 / 3 cup custard powder.
2 tbsp icing sugar .
2 tbsp [ approx. ] milk.
125 gm butter.
Filling
1 1 / 2 cups bread crumbs.
1 cup molasses.
2 tsp grated lemon rind.
Combine filing ingredients in bowl and mix well.
Sift flour, custard powder and icing sugar into medium bowl.
Rub in butter. Add enough milk to make ingredients cling together.
Press dough into ball. Knead gently on lightly floured surface until smooth.
Cover and refrigerate for 30 minutes.
Roll two thirds of dough large enough to line a 22 cm round pie tin.
Lift pastry into tin and gently ease into side and trim edge.
Line pastry with baking paper and fill with dried beans.
Bake in moderately hot preheated oven of 220 degrees C for 10 minutes.
Remove paper and beans.
Bake for further 10 minutes or until lightly browned, then cool.
Spread filling into pastry case.
Roll remaining pastry into a rectangle on lightly floured surface.
Cut into 1 cm strips.
Brush edge of pastry case lightly with a little extra milk.
Place pastry strips over filling in lattice pattern.
Brush pastry lightly with a little more milk.
Bake in moderate oven of 200 degrees C until pastry is lightly goldened.
Cool tart in pan.
Sprinkle with a little icing sugar before serving.
Serve with whipped cream or ice cream
