Stem Ginger & Coconut Treacle Tart

Method

To make the pastry sift the flour into a large bowl and mix in the salt. Add the chilled butter and, using your fingertips, rub into the flour until the mixture resembles fine breadcrumbs. Stir in enough water to bring the dough together – you may need more or less. Gather it into a ball with your hands and knead briefly on a lightly floured surface until smooth. Wrap in cling fling and chill to rest for 20 minutes.

Roll out the pastry thinly on a lightly floured surface and use to line a lightly greased, loose-bottomed 23cm wide 4cm deep flan tin leaving an overhang. Chill for 20 minutes.

Pre-heat the oven to 200◦C/180Cfan/Gas Mark 6.

Line the pastry case with a crumpled sheet of greaseproof paper and a thin layer of baking beans and bake for 15 minutes. Remove the paper and beans and return to the oven for 5-10 minutes or until golden. Remove from the oven and lower the temperature to 180◦C/160Cfan/Gas 4. Leave the pastry case to cool before trimming the pastry overhang with a peeler or serrated knife.

For the filling, mix the breadcrumbs, coconut and lemon zest together in a large bowl. Put the golden syrup, stem ginger syrup, lemon juice, chopped stem ginger and ground ginger into a pan and warm gently over a low heat, stirring until melted and combined. Pour into the bowl with the breadcrumbs and mix well. Spoon evenly into the tart case and bake in the oven for 30 minutes until lightly browned. Remove and leave to cool slightly before garnishing with coconut flakes. Best served just warm with clotted cream.