Pumpkin and ginger tart

Ingredients

• Pastry
• 250 gram plain flour
• 150 gram unsalted butter, diced and chilled, plus extra for greasing
• 1 teaspoon salt
• 125 millilitre cold water
• 1 egg, beaten, for brushing
• 500 gram crown or butternut pumpkin (to make 350g purée)
• 120 gram caster sugar
• 1 teaspoon chinese five spice
• 2 teaspoon powdered ginger
• 2 teaspoon salt
• 2 eggs, beaten
• 125 millilitre cream, lightly beaten
• 1 tablespoon golden syrup
• 1 tablespoon miso paste
• clotted cream or crème fraîche, to serve
• mint, to garnish