Recipe: Ginger crunch tart with crystallised ginger
Who says ginger crunch has to come in squares? This twist on the classic recipe makes for a beautiful, quirky version of a Kiwi favourite.
GINGER CRUNCH TART WITH CRYSTALLISED GINGER
Preparation 30 minutes / Cooking 20 minutes
FOR THE BASE
150g butter, chopped, at room temperature
1 tablespoon golden syrup
¼ cup brown sugar
¾ cups rolled oats
1½ cups flour
1 tablespoon ground ginger
Preheat the oven to 180˚C. Put all the ingredients in a food processor and whiz until the mixture starts coming together in clumpy breadcrumbs. Tip into a 25cm removable-base tart tin and press into the sides and base.
Chill in the fridge for 15 minutes then line the tart with baking paper and fill with baking beans or rice.
Put into the oven to cook for 10 minutes then remove the baking paper and baking beans and return to the oven for another 10 minutes.
FOR THE ICING
⅓ cup golden syrup
2 tablespoons ground ginger
2½ cups icing sugar
⅓ cup finely chopped crystallised ginger
⅓ cup chopped, lightly toasted pistachio nuts
While the base is baking, put the butter, golden syrup and ginger in a saucepan and stir over low heat until melted.
Add the icing sugar and whisk until smooth. Spread the icing over the warm base and sprinkle with the crystallised ginger and pistachios.
Leave until cold then slice into thin wedges to serve.