Rhubarb and Ginger Tart

Name: Rhubarb and Ginger Tart
Yield: Makes one 30cm (12 in)
Ingredients: tart 4 eggs; 200 ml (7 fl oz) golden syrup; 400 ml (13 ⅔ fl oz) cream; 200 ml (7 fl oz) runny honey; 1 heaped tablespoon candied ginger, finely chopped; 200 g (6 ½ oz) rhubarb, split down the middle, then finely sliced; 180 g (6 oz) fresh breadcrumbs; 30 cm (12 in) Sweet Nutty Pastry shell, partially cooked

Preparation info

Makes
one
30 cm 12 in )

Difficulty
Medium

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

This can be served straight from the oven bat is best left to rest for an hour or more and served at room temperature with whipped cream or vanilla ice cream.

Ingredients

tart 4 eggs
200 ml (7 fl oz) golden syrup

Pastry
Vegetarian

Method

Preheat oven to 170°C/340°F/Gas Mark 3–4. Beat eggs with golden syrup and honey for a minute, then add cream and beat for another 10 seconds. Mix in rhubarb, breadcrumbs and ginger and mix well. Pour into pastry shell, place on a baking tray and