Ginger Tart Recipe

225 g/8 oz golden (light corn) syrup
250 ml/8 fl oz/1 cup boiling water

2.5 ml ground ginger
60 ml/4 tbsp finely chopped crystallized (candied) ginger
30 ml/2 tbsp cornflour (cornstarch)

15 ml/1 tbsp custard powder
1 Basic Sponge Tart Case

Method:

Bring the syrup, water and ground ginger to the boil, then stir in the crystallized ginger. Mix together the cornflour and custard powder to a paste with a little water, then stir it into the ginger mixture and cook over a low heat for a few minutes, stirring continuously. Spoon the filling into the tart case (shell) and leave to cool and set.