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 bake about 50 minutes. The tart is cooked when the filling has turned golden and slightly puffy.