Not-cake (ginger tart) recipe

Here is the long awaited recipe:

Ginger Tart

Base:

1 Pkt Ginger Nuts

90 g Butter – melted

Crumb the biscuits and mix together, press flat into baking tin and bake @180 untill evenly brown and crisp about 8 – 10 minutes

Filling:

½ cup Golden Syrup

1 ½ cups water

2 level tablespoons Custard Powder

1 tsp ground ginger or more if preferred

1 level dspn gelatine

Heat syrup & water in saucepan until dissolved. Mix custard powder with small amount, add water and ginger.

Stir into syrup and cook until thickened and transparent. Mix 1 level dspn gelatine in cold water and stir into mixture.

Pour into shell and allow to set.

Decorate with cream

Too make it a bit stronger, I sometimes use less water and more ginger.