Preheat your oven to 190°C (375°F). Unroll the pastry and line a 9-inch (23cm) loose-bottomed tart tin, trimming any excess. Prick the base with a fork and chill in the fridge for 10 minutes.

Line the pastry case with parchment paper and baking beans (or uncooked rice). Blind bake for 10 minutes, then remove the paper and beans and bake for another 5 minutes until the base is dry and pale golden.

Reduce the oven temperature to 170°C (340°F).

In a large bowl, gently warm the golden syrup in the microwave for 20-30 seconds just to make it runny. Stir in the breadcrumbs, lemon juice, and lemon zest.

Allow the mixture to cool slightly, then whisk in the beaten eggs, heavy cream, chopped pecans, and sea salt flakes until well combined.

Pour the filling into the baked pastry case, spreading it out evenly.

Bake for 30-35 minutes until the filling is just set but still has a slight wobble in the center.

Remove from the oven and allow to cool completely in the tin before slicing. Serve with a dollop of crème fraîche or vanilla ice cream.