Stem Ginger & Coconut Treacle Tart - Ainsley Harriott

Ingredients

• For the Pastry
• 225g plain flour, plus extra for dusting
• ¼ tsp salt
• 110g chilled butter, diced
• 1-2 tbsp cold water
• For the Filling
• 175g white breadcrumbs, made from day-old bread
• 100g freshly grated coconut or unsweetened desiccated coconut
• 3 pieces of stem ginger from a jar, finely chopped
• finely grated zest of 1 lemon
• 700 g golden syrup
• 3 tbsp stem ginger syrup from a jar
• 1 ½ tbsp lemon juice
• ½ tsp ground ginger
• To Serve
• toasted coconut flakes, to garnish (optional)
• clotted cream, to serve