Sift the flour and salt into a bowl and work in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar. Mix 3 tablespoons of iced water and the egg yolks together, and then stir into the pastry mixture. Mix to a firm dough, adding more water if necessary, but dont get the mix too wet. Roll out the pastry 1/4 inch thick and use to line a greased, floured 10 inch pie dish. Prick the pastry lightly, taking care not to puncture the base right through. For the filling, warm the syrup to a flowing consistency and add the lemon zest and juice and the breadcrumbs with the ginger. Pour into the pastry case and bake in a preheated oven at 180C/350F/gas 4 for about 30-40 minutes, until the pastry edge is almost browned. The filling will go quite chewy if left until completely cold so ensure that you serve this tart on the warm side. Traditionally it is enjoyed with custard.
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|Serving Size: 1 Serving (771g)|
|Recipe Makes: 1|
|Calories from Fat: 1692 (61%)|
|Amt Per Serving||% DV|
|Total Fat 188g||251 %|
|Saturated Fat 98.3g||491 %|
|Monounsaturated Fat 61.6g|
|Polyunsanturated Fat 16.6g|
|Cholesterol 3657.5mg||1125 %|
|Sodium 153.4mg||5 %|
|Potassium 587.7mg||15 %|
|Total Carbohydrate 200.8g||59 %|
|Dietary Fiber 6.9g||27 %|
|Sugars, other 193.9g|
|Protein 67.9g||97 %|
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Calories per serving: 2760
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