This ginger tart is an elegant take on the regular slab cut. This twist on the classic recipe makes for a beautiful and quirky version. Serve with whipped cream to cut the tang of the ginger.
Crystallised ginger and pecan tart
150g unsalted butter
1 tbs golden syrup
1/4 cup brown sugar
3/4 cup rolled oats
1 1/2 cups plain flour
1 tbs ground ginger
1/3 cup golden syrup
2 tbs ground ginger
2 1/2 cups icing sugar, sifted
1/3 cup crystallised ginger, chopped into small slithers
1/3 cup pecan nuts, lightly chopped
- Put all the base ingredients in a food processor and mix until it starts to come together. Tip the mixture into a removable base tart tin and press into the sides and base. Chill in the fridge for 15 minutes.
- Preheat the oven to 180C.
- Take the tart from the fridge and line the base with parchment paper and fill with baking beans or rice. Cook for 10 minutes, then remove the baking beans and return to the oven for a further 10 minutes.
- While the base is baking, put the butter, golden syrup and ground ginger in a saucepan and stir over a medium heat until melted.
- Add the icing sugar to the butter and whisk until smooth. Pour the icing over the warm base and sprinkle with the crystallised ginger and pecan nuts.
- Place back into the fridge until set. Slice into thin wedges and serve with whipped cream.