Ginger and Lime Treacle Tart
We like to serve this in Autumn when the cool weather calls for something with some fire and zing. Perfect for Bonfire Night or Halloween. For more consistent results, use fresh breadcrumbs. We use ginger to add depth and lime to balance the sweetness. Serve with creme fraiche.
Finely grate the zest and juice the lime
Chop the crystallised ginger
First make the pastry. Chop the butter for the pastry. Rub the butter into the flour either in a large mixing bowl with your fingertips or in a food processor. Add the icing sugar and egg and bring together into a ball.
Roll out to 2 mm thick on a work surface lightly dusted with flour and use to line a 20 cm tart tin with removable base, 2.5 cm deep.
Rest in the fridge for 20 minutes.
Preheat the oven to 180ºC/350ºF/gas mark 4.
Line the tart shell with baking beans and blind bake for 20 minutes until the pastry is cooked through.
Allow to cool.
Heat the syrup and honey gently in a saucepan, then remove from the heat and add the lime zest and the crumbs. Allow to cool for 20 minutes until the crumbs start to absorb the syrup.
Beat the egg and both types of ginger with the cream. Add to the bread mixture with the lime juice and give it a good stir. If the mixture seems a bit dry or stiff, add a little more golden syrup.
Pour into the tart shell. Place in the oven on the baking sheet and cook for 25 minutes, or until golden brown
For the sweet pastry
100g chilled unsalted butter
230g plain flour, plus more to dust
75g icing sugar
1 egg, lightly beaten
For the filling
25g crystallised ginger
400g golden syrup
150g fresh breadcrumbs
1 tsp ground ginger
2 tbsp double cream
zester and juicer
sharp knife and chopping board
large mixing bowl or food processor
20 cm tart tin with removable base