Steps
- Rub 140g of cold cubed unsalted butter into 250g of all-purpose flour and ½ teaspoon of fine salt. Stir in 3 tablespoons of icing sugar and 2 medium egg yolks.
- Add up to 3 tablespoons of cold water until dough forms; chill for 30 minutes.
- Roll to ⅛in / 3mm thick and line an 8½in / 22cm fluted tart pan, leaving an overhang. Chill for 30 minutes. Preheat the oven to 400°F / 200°C with a baking sheet inside.
- Line the shell with parchment and weights. Bake on the hot sheet for 15 minutes, then remove weights and parchment and bake for 10 minutes, until golden. Cool and trim the overhang.
- Reduce the oven to 325°F / 160°C. Mix 400g of golden syrup, 1 finely chopped ball of stem ginger, 50g of stem ginger syrup, the zest of 1 lemon, 2 beaten medium eggs, and 100g of fine fresh white breadcrumbs.
- Pour into the shell. Bake on a lower rack for 35-40 minutes, until just set. Cool for 20 minutes before slicing.