Turns out Golden Syrup at @worldmarket costs 1/3 what it does on Amazon... huh.
Anyway this went swimmingly and tastes lovely, if a little darker than I intended. ... with a catch. I don't know if it was the crease/patch you can see in the bottom right of the second picture, or my forgetting to dock it, but a good amount of my lovely golden goo leaked out of the crust. It welded the two parts of the tart tin together, made the bottom a bit soggy, and made a nice puddle of carbon on the bottom of the oven.
Used panko breadcrumbs because they were cheap and about 10 feet from the golden syrup...and the Guauaná...and the sichuan pepper...and the korean noodles.... No idea what affect that would have on the taste/texture.