For the pastry, mix the flour and sugar together in a large bowl. Add the cold butter in cubes and rub together to “breadcrumb” stage. Add the egg yolk and vanilla and bring together to form a dough – it may seem quite dry at first but persevere, it will come together. Flatten to a disc and chill in the fridge for at least 30 minutes.
Preheat the oven to 180c (fan).
Roll the dough out to approximately 3mm thick and line an 8-inch fluted tin with the pastry and prick the base with a fork a few times, before returning to the fridge to firm up – about 20 minutes. Keep the excess dough wrapped up and in the fridge also. Line the pastry shell with greaseproof or lightly greased foil, fill with baking beads and bake for 20 minutes.
Remove the beads and lining, and return to the oven for 10 minutes. Mix together one egg and 1 tbsp milk and brush this thoroughly across the entire tart shell and return to the oven for 4-5 minutes.
For the filling, melt the butter in a saucepan over medium-high heat. Add the syrup to warm through until the butter and syrup come together then remove the pan from the heat. In a separate bowl mix together the eggs, cream and salt and pour in the syrup and butter, mixing until combined. Finally mix in the breadcrumbs. Drop the heat of the oven to 160c and bake for 35 minutes.
Roll out the excess dough from earlier and cut out leaf shapes and place on a lined baking sheet in the fridge to Firm up.
Once the tart has finished baking, lay the biscuit leafs on top of the tart and return to the oven for a further 20 minutes – if you’re not adorning the top with leaves, bake the tart for 55 minutes at 150c instead of 35.
Allow to cool slightly, and enjoy with a dollap of clotted cream!