Grease the tart tin generously with butter.
Preheat the oven to 150C/350F/gas 4.
To make the pastry sift the flour and salt into the large mixing bowl or food processor bowl.
Add the butter and rub in (or process if using food processor) until the mixture resembles fine breadcrumbs.
Break the egg into a cup and add the ice cold water and whisk together.
Add to the pastry mix and bring together to make a dough adding more water if the dough is too dry. If using a processor add the egg mixture and whizz until the mixture forms a ball of dough.
Wrap the dough in clingfilm and place in the fridge for 30 minutes.
Roll out the dough on a lightly floured surface and line the tart tin and prick the bottom of the pastry with a fork.
Place the tart tin in the fridge for 30 minutes.
For the filling, place the golden syrup, butter, cream, ginger and salt in the large saucepan and stir over a low heat until the butter has melted.
Remove from the heat and leave to cool before beating in the eggs with the electric hand whisk.
Stir in the breadcrumbs, then pour into the pastry case.
Place in the oven and bake for 45-50 minutes.
Take out of the oven and leave for 15 minutes before removing the tin and transferring to a serving plate. Serve warm or cold with whipped cream or vanilla ice-cream.
