Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 6–8
Dietary
Vegetarian
By Angela HartnettFrom Saturday Kitchen
Ingredients
- 200ml/7fl oz golden syrup
- 250ml/9fl oz double cream
- 2 medium free-range egg yolks
- 40g/1½oz butter, melted
- 1 lemon, zest only
- ½ tsp stem ginger, chopped, plus 2 tsp of the syrup
- 120g/4½oz stale white breadcrumbs
- 25cm/10in shop-bought sweet pastry case (approx. 300g/10½oz)
To serve
- 400g/14oz double cream
- 1 ball stem ginger, chopped, plus 1 tbsp of the syrup
- 1 vanilla pod
Method
Heat the oven to 180C/160C Fan/Gas 4.
Tip the syrup, cream, egg yolks, butter and lemon zest into a bowl with the stem ginger and syrup. Beat together with a hand whisk until well combined. Add the breadcrumbs and mix well, then pour the mixture into the pastry case and bake for 30 minutes until golden brown.
Whip the double cream in a bowl until you have soft peaks. Whisk in the ginger, syrup and vanilla seeds until well combined and you have stiff peaks.
Serve slices of the tart with the flavoured cream.