Step 1

Cream butter and sugar until light and fluffy. Add egg and beat until well combined.

Step 2

Sift flour into a mixing bowl. Add almond meal, salt, and baking powder and mix together. Slowly add to the wet ingredients and mix on low until dough forms.

Step 3

Wrap dough in plastic wrap and chill in the fridge for 1-2 hours.

Step 4

Heat oven to 400F.

Step 5

Press dough into mini tart pan. Make sure bottom and sides are evenly covered.

Step 6

Warm the golden syrup over low heat. Take off heat, add butter and stir until melted. Let cool for a few minutes.

Step 7

Beat egg and cream in a small mixing bowl with a spout. Add syrup mixture and stir. Add bread crumbs, lemon zest and juice and stir until thoroughly combined.

Step 8

Pour mixture into shells. Don't fill more than half full or they will overflow while baking.

Step 9

Bake for 10-12 minutes or until crust is golden brown.

Step 10

Cool on a wire rack before serving. Top with fresh whipped cream just before serving.