Rub flour and butter together in a bowl until the mixture resembles breadcrumbs.
Mix in icing sugar, egg yolks, and water until a dough forms.
Wrap dough in cling film and chill for two hours.
Grease a 23cm tart case with melted butter and dust with flour.
Line a tray with greaseproof paper and place the tart case on it.
Roll the pastry on a floured surface to 4-5mm thickness.
Line the case with pastry, trim the edges, and chill for 30 minutes.
Preheat the oven to 200°C.
Prick the pastry base several times with a fork.
Blind bake with greaseproof paper and baking beans for 30-35 minutes.
Process the bread into fine crumbs and set aside.
Melt golden syrup and butter together then let cool slightly.
Whisk egg and cream together then stir in the syrup mixture.
Incorporate breadcrumbs, lemon zest, and salt into the mixture.
Pour filling into the case and bake at 200°C for 40-45 minutes.
Cool for 15 minutes before serving with cream.