Preheat the oven to 190C/gas 5/fan
170C. Roll the pastry out to a 5 mm
thickness (as thin as you can for a delicate
crust). Use to line a 23cm shallow loosebottomed
flan tin and leave the pastry
hanging over the sides. Prick the base and chill or freeze for at least 30 minutes.
In a large bowl, mix the treacle with the
golden syrup, lime zest and juice, and
rum. Stir in the breadcrumbs and coconut.
Put the flan tin on a baking sheet. Spread
the syrupy filling over the pastry base.
Bake for 15 minutes, then turn the oven
down to 160C/gas 3/fan 140C (to stop
the mixture bubbling over) and bake for
another 15 minutes, until the filling is just
set and the pastry starting to brown at
Meanwhile, whisk the rum, cream and
icing sugar together until the mixture
stands in soft peaks and the whisk leaves
a trail. Transfer to a bowl, cover and chill
until needed. Cool the tart slightly before
trimming the pastry edges with a sharp
knife. Serve warm with the rum cream.