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1. To make the pastry, mix the butter, flour, and sugar together in a food processor, or in a mixing bowl, using your fingertips to combine, until the mixture resembles coarse breadcrumbs.
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2. Make a hollow in the center and pour in water and vodka (if not enough, add a little bit more vodka) to make a dough.
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3. Shape into a ball, cover with plastic wrap and chill in the refrigerator for 15 minutes.
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4. Roll out the pastry and use it to line the forms. Chill in the refrigerator for another 40-60 minutes.
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5. Preheat the over to 350F (180C) and put a baking sheet in the over to heat up.
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6. Gently heat the Golden Syrup in a small saucepan.
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7. Add the butter and stir until the mixture is smooth.
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8. Remove the saucepan from the heat and gently stir in the cream and the beaten egg. Be careful not to scramble the egg, if, however, egg white cooks a little, then pour the mixture through a fine thieve to get rid off the egg white lumps.
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9. Pour the filling into the pie shell and bake for 30-35 minutes until the crust is golden brown and the filling has set.
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10. Allow the tart to cool for a few minutes before serving with whipped cream.
