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Preparation time
less than 30 mins
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Cooking time
30 mins to 1 hour
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Serves
Serves 6–8
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Dietary
Vegetarian
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By Angela Hartnett
From Saturday Kitchen[row]
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
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Heat the oven to 180C/160C Fan/Gas 4.
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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.
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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.
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Serve slices of the tart with the flavoured cream.