ginger crunch tart

For my friend’s birthday, we decided to make a ginger crunch tart as she loves ginger. So of course I had to get the recipe from my mother, who since tells me she can’t remember who gave her the recipe. However, this is by far one of my favourite tarts, as it is not rich but oh so yummy (if you like ginger of course)!

Some top tips:

  • This recipe can easily be doubled – the photo below is of the doubled recipe
  • It is delicious served with some whipped cream or you could pipe some onto the tart
  • When working with gelatin you need to be quick or it will start to set before you are able to add it to the custard mixture
  • The recipe calls for 1/2 tsp ginger but you would always add a little extra if you like a ginger kick

Just in conclusion, please enjoy this delicious tart with a cup of tea or coffee – it is very easy to make and you won’t be sorry!

Ginger Crunch Tart

Ginger Crunch Tart

ginger crunch


  • 1 packet of ginger biscuits
  • 85 g butter
  • 4 tbsp golden syrup
  • 2 tbsp custard powder
  • 1 1/2 C boiling water
  • 10 g gelatin
  • 1/2 tsp ground ginger
  • 1/4 C boiling water


  1. Crush the ginger biscuits, either in a packet with a rolling pin or in a food processor.
  2. Melt the butter and add to the ginger biscuits. Line a pie/tart dish (about 22cm) with the biscuit mixture and refrigerate.
  3. Mix the custard powder with the boiling water in a pot over a low heat. Melt the syrup and add to the custard mixture. increase the heat as if making normal custard.
  4. In a bowl, add the gelatin, ginger and 1/4 C boiling water and dissolve.
  5. Add the gelatin mixture to the custard mixture and stir till well mixed. If there are lumps, try get most of them mixed in and strain the liquid so no lumps are included in tart.
  6. Ladle the custard mixture onto the base and refrigerate until set - about 2 hours.
  7. Serve and enjoy.

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