320g Pack of Shortcrust Pastry
100g Dark Muscovado Sugar
175g Golden Syrup
100g Clarks Carob Fruit Syrup
3 Eggs, Beaten
1 Orange, zest only
2 tspn Ground Ginger
300 g Pecan Halves
Preheat the oven to 190ºC (fan 170ºC), 375ºF, Gas 5.
Line a 28cm loose bottom tart case with the pastry, putting any off-cuts to one side. Chill in the fridge for 30 minutes, until firm.
Line the pastry case with baking parchment and fill with baking beans or dry rice. Bake in the oven for 15 minutes until the sides have set. Remove the baking beans and bake the pastry for a further 5 minutes until the base is light golden in colour and has a sandy texture to touch. Fill any cracks with the pastry with off-cuts.
Beat the butter and sugar until light and fluffy and then add the golden syrup and carob fruit syrup. Continue to whisk and add the egg a little at a time, allowing it to be fully incorporated into the butter mixture between each addition. Whisk in the orange zest and ground ginger.
Fold the nuts into the mixture and pour into the tart case. Bake for 35 minutes until the top has formed a crust and the mixture has a gentle wobble. Allow to cool completely and serve with a drizzle of cream or a scoop of vanilla ice-cream.