Roll out the pastry on a lightly floured
surface until big enough to line a 23cm
fluted tart case, about 3cm deep. Line
the tin with the pastry and fold the
overhang over the sides. Chill for 30 mins.
Heat oven to 200C/180C fan/gas 6.
Line the tart with greaseproof paper and
baking beans. Bake blind for 20 mins.
Remove the beans and paper and bake
for 10 mins more until the pastry is pale
golden and sandy.
Meanwhile, mix the golden syrup,
breadcrumbs, lemon zest and juice,
ground ginger and eggs together. Once
the pastry is ready, lower the oven to
160C/140C fan/gas 3. Using a small
serrated knife, carefully trim the edges,
then tip in the treacle mixture and bake
for 55 mins-1 hr until the filling is golden
and crisp, and feels set to the touch.
When the tart comes out of the oven,
arrange the ginger slices over the top.
Drizzle with some syrup from the ginger
jar, then lift from the tin to a serving plate
and serve warm with vanilla ice cream