Preheat oven to 180°C.

Pastry: Place sugar, egg and butter in mixer and beat until sugar is just dissolved. Add sifted plain flour and mix until dough holds together. Take a teaspoon of dough and create the base on the tart cases. Add more to create the sides. Make sure there are no cracks and dough is pressed firmly into cases. Bake at 180°C for 8 minutes, remove from cases and let cool.

Golden syrup: Dissolve 140 gm sugar in 120 ml water and bring to boil. Add 2 slices of lemon and let cool.

Custard: Lightly beat eggs and egg yolks. Combine egg mixture with golden syrup, water, milk and honey. Mix well and strain.

Pour custard into half balked pastry shells and bake at 170°C until custard is set.

Open oven door slightly to release heat so the custard doesn't burn.