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Stem Ginger and Treacle Tart<\/strong><\/span><\/em><\/span><\/p>\n 375g pack sweet shortcrust pastry<\/p>\n a little flour for dusting<\/p>\n 750g golden syrup<\/p>\n 225g breadcrumbs<\/p>\n zest and juice of 1 lemon<\/p>\n 11\/2 tsp ground ginger<\/p>\n 3 large eggs<\/p>\n 6 – 8 balls stem ginger, thinly sliced<\/p>\n 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.<\/p>\n Mr Greedy’s note.<\/p>\n 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.<\/p>\n <\/p>\n 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 […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-392","jetpack-related-posts":[{"id":15453,"url":"http:\/\/wenvoe.org.uk\/?p=15453","url_meta":{"origin":12092,"position":0},"title":"Crispy Filo Tart with Seasonal Veg","author":"Alan Williams","date":"3rd May 2025","format":false,"excerpt":"May is blooming marvellous!! It\u2019s a month for lighter dishes that suit brighter days Crispy Filo Tart with Seasonal Veg & Rhubarb Crumble Bars Ingredients 3 tbsp olive or rapeseed oil 6-8 sheets filo pastry 50g dried breadcrumbs 100g asparagus sliced in half lengthways if very thick 2 courgettes or\u2026","rel":"","context":"In "Hilary\u2019s Culinary Corner"","block_context":{"text":"Hilary\u2019s Culinary Corner","link":"http:\/\/wenvoe.org.uk\/?cat=416"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3211,"url":"http:\/\/wenvoe.org.uk\/?p=3211","url_meta":{"origin":12092,"position":1},"title":"Leek, Ricotta & Gruyere Tart","author":"Alan Williams","date":"1st May 2017","format":false,"excerpt":"Leek, Ricotta & Gruyere Tart 500g pack all butter shortcrust pastry Butter 2 large leeks, thinly sliced 250 ricotta 100ml double cream 2 eggs, beaten 2 tbsp chopped tarragon 100g gruyere cheese grated Heat the oven 180C fan. Butter a 23cm loose base tart tin. Roll the pastry, line the\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3641,"url":"http:\/\/wenvoe.org.uk\/?p=3641","url_meta":{"origin":12092,"position":2},"title":"Coconut Tart","author":"Alan Williams","date":"25th August 2017","format":false,"excerpt":"Coconut Tart 1\/2 tsp ground cinnamon 4 cardamon pods, shelled and seeds crushed 175g desiccated coconut 225g caster sugar 25g butter, melted 500g block all butter shortcrust pastry plain flour for dusting 1 large egg beaten Heat oven to 180c fan. Tip the spices, coconut and sugar into a pan\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5042,"url":"http:\/\/wenvoe.org.uk\/?p=5042","url_meta":{"origin":12092,"position":3},"title":"Caramelised Onion Tart [vegetarian]","author":"Alan Williams","date":"29th September 2018","format":false,"excerpt":"Caramelised Onion Tart [vegetarian] 375g ready rolled shortcrust pastry 500g onions, finely slice 3 tbsp. olive oil few sprigs of fresh thyme, leaves only 3 eggs 300ml milk 100g ready grated emmental cheese Heat oven to 190C\/fan. Pre-warm a baking tray. Prepare a 23cm fluted flan tin. Roll out the\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":13720,"url":"http:\/\/wenvoe.org.uk\/?p=13720","url_meta":{"origin":12092,"position":4},"title":"Bonfire Night Nibbles, Parkin, Chocolate Marshmallow Brownies","author":"Alan Williams","date":"31st October 2023","format":false,"excerpt":"Bonfire Night Nibbles 16 milk chocolate oat biscuits [milk chocolate hobnobs] 8 large marshmallows 8 tsp dulce de leche [ use carnation caramel if you can't find it ] 1 banana, cut into 16 slices. Heat the grill to high and line a baking tray with parchment. Put 8 hobnobs\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":16897,"url":"http:\/\/wenvoe.org.uk\/?p=16897","url_meta":{"origin":12092,"position":5},"title":"A Simple Low Calorie Spring Meal","author":"Alan Williams","date":"1st May 2026","format":false,"excerpt":"May is the month of promise and the sweet beginnings of summer.\u201d A simple and low calorie spring meal that uses the season\u2019s finest ingredients and is ready in just 20 minutes followed by a quick and easy dessert with pastry case and jam base, delicious served with custard! Asparagus\u2026","rel":"","context":"In "Hilary\u2019s Culinary Corner"","block_context":{"text":"Hilary\u2019s Culinary Corner","link":"http:\/\/wenvoe.org.uk\/?cat=416"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/12092"}],"collection":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12092"}],"version-history":[{"count":1,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/12092\/revisions"}],"predecessor-version":[{"id":12094,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/12092\/revisions\/12094"}],"wp:attachment":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12092"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12092"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12092"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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