Ginger tart

Ingredients 7
Servings 0


  • 300
    ginger biscuits
  • 190
    golden syrup
  • 375
    cold water
  • 30
    custard powder
  • 10
    cold water
  • stiffly whipped cream for decorating
  • few pieces glacé ginger


Spray a 22 cm pie dish with non-stick spray. Crush the biscuits slightly in a food processor and transfer to the prepared pie dish. Heat the golden syrup and water in a saucepan and bring to the boil. Make a paste using the custard powder and 10 ml (2 t) water, add to the syrup mixture and heat while stirring continuously until the sauce thickens and comes to the boil. Pour over the biscuit crumbs and mix lightly. Cool. Decorate with cream and pieces of glacé ginger. Makes 1 small tart.


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