Name: Stem ginger & treacle tart
Prep time: 45 min
Cook time: 45 min
Yield: 10
Ingredients: 375g pack sweet shortcrust pastry -; a little flour , for dusting -; 750g golden syrup -; 225g breadcrumbs -; zest and juice 1 lemon -; 1 ½ tsp ground ginger -; 3 eggs -; 6-8 balls stem ginger , thinly sliced -; vanilla ice cream or custard , to serve -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Stem ginger & treacle tart

1. 375g pack sweet shortcrust pastry -

2. a little flour , for dusting -

3. 750g golden syrup -

4. 225g breadcrumbs -

5. zest and juice 1 lemon -

6. 1 ½ tsp ground ginger -

7. 3 eggs -

8. 6-8 balls stem ginger , thinly sliced -

9. vanilla ice cream or custard , to serve -

How to cook deliciously - Stem ginger & treacle tart

1. Stage

Roll out the pastry on a lightly floured surface until big enough to line a 23cm fluted tart case, about 3cm deep. Line the tin with the pastry and fold the overhang over the sides. Chill for 30 mins.

2. Stage

Heat oven to 200C/180C fan/gas 6. Line the tart with greaseproof paper and baking beans. Bake blind for 20 mins. Remove the beans and paper and bake for 10 mins more until the pastry is pale golden and sandy.

3. Stage

Meanwhile, mix the golden syrup, breadcrumbs, lemon zest and juice, ground ginger and eggs together. Once the pastry is ready, lower the oven to 160C/140C fan/gas 3. Using a small serrated knife, carefully trim the edges, then tip in the treacle mixture and bake for 55 mins-1 hr until the filling is golden and crisp, and feels set to the touch.

4. Stage

When the tart comes out of the oven, arrange the ginger slices over the top. Drizzle with some syrup from the ginger jar, then lift from the tin to a serving plate and serve warm with vanilla ice cream or custard.