This delicious dessert tart can be prepared ahead.
- Line a 25cm tart pan with pastry and refrigerate for 30 minutes. Preheat oven to 200°C and bake pastry blind for 15 minutes. Remove cover and bake for a further 10 minutes until pastry is lightly golden. Reduce oven heat to 180°C.
- Place eggs, brown sugar, golden syrup, crumbs and butter together in a large bowl and mix well.
- Scatter walnuts over pastry shell and then pour over filling. Bake for 45 minutes until filling is puffed and firm to the touch. If the tart starts to brown too much before being cooked then cover with foil.