Stem Ginger and Treacle Tart
Stem Ginger and Treacle Tart
375g pack sweet shortcrust pastry
a little flour for dusting
750g golden syrup
225g breadcrumbs
zest and juice of 1 lemon
11/2 tsp ground ginger
3 large eggs
6 – 8 balls stem ginger, thinly sliced
Roll out the pastry and line a prepared 23cm x 3cm deep loose bottom fluted tart case. Line the tin with the pastry and fold the overhang over the sides of the tin. Chill for about 30 mins. Heat the oven 180C. Line the tin with baking paper and baking beans. Blind bake for about 20 mins. Remove the beans and paper and bake for 10 mins more until the pastry is pale golden and sandy, [see Mr Greedy’s note below]. Mix the golden syrup, breadcrumbs, lemon zest and juice, ground ginger and eggs together in a large bowl. Once the pastry is ready lower the oven to 140C. Using a small sharp serrated knife, carefully trim the over hanging edges, then tip in the treacle mixture and bake for 55 mins to 1 hour until the filling is golden and crisp and feels set to touch. Once cooled slightly, arrange the sliced ginger over the top, with a drizzle of syrup from the ginger jar. Lift from the tin and leave to cool and serve with vanilla ice cream or fresh double cream.
Mr Greedy’s note.
If you haven’t got any baking beans use rice as an alternative; it works just as well, Keep the rice for future use; don’t cook with it.