Tart case

225g plain flour

100g butter

50g icing sugar

50ml water

egg to glaze


425g golden syrup

200g breadcrumbs

zest and juice 1 lemon

2 eggs

1 tsp ground ginger


400g mascarpone beaten

200g lemon curd


1. Pastry - Combine the flour and butter until it looks like damp breadcrumbs. Add the sugar and water. Cover and chill 30 minutes

2. Roll out and line a 200mm tin, bake blind at 200C for 15 minutes. Brush with egg wash and cook further 10 minutes until golden

3. Warm syrup. Take off heat and beat in the rest of the filling ingredients

4. Spoon into the case, bake at 160C for 30 minutes

5. Mascarpone - lightly fold the curd into the mascarpone to swirl it and serve with the tart.