AT A GLANCE
You will need to begin this recipe 1 day ahead.
|01||To make the sweet pastry, cream the butter and sugar together until white and fluffy. Lightly beat together the egg and egg yolks, then add them to the mixture a little at a time to prevent curdling. Sift in the flour and mix until just incorporated. The pastry will be very soft, cover in plastic wrap and refrigerate overnight.|
|02||Take the pastry out of the fridge and let it soften at room temperature for 1-2 hours. Then cut it in half and roll one piece on a lightly floured work surface to about 3mm thick (you won’t need the other piece but it will keep well in the freezer). Use to line a 30cm loose-bottomed tart tin and chill for 1-2 hours.|
|03||Preheat oven to 180C. Cover pastry case with baking paper, fill with dried beans and blind bake for about 10 minutes or until golden brown around the edges. Remove the baking paper and beans and return pastry case to the oven and bake until it is a good, golden colour all over. Remove from the oven and leave to cool.|
|04||For the filling, place the golden syrup, lemon juice and zest and ground ginger in a pan and cook over medium heat until hot. Stir in the breadcrumbs, remove from heat and stand for 10 minutes or until golden syrup has been absorbed by the crumbs. Then add the extra golden syrup little by little until it starts to bleed out of the breadcrumbs; you might not need to add all the syrup. Pour the filling into the pastry case and bake at 180C for 30-45 minutes, until golden brown. Serve with double cream, if desired.|