1. Sift the dry ingredients, flour, icing sugar and salt into a large bowl. Rub the butter and flour together between your fingers until it resembles a bread crumb consistency.
2. Make a well in the centre of the flour and pour in your egg. Using a fork, mix in the egg into the flour. Add 2 tbsp ice-cold water and bring the dough together adding more water if needed.
3. Turn the dough out onto a lightly floured surface gather all the crumbs into a ball, then shape the dough into a disc. Wrap the dough a couple of times with cling film and refrigerate for 30 minutes minimum.
4. Pre-heat your oven to 180C/350F.
5. Once chilled, let the dough sit at room temperature for 20-30 minutes until it is soft enough to roll. On a lightly floured surface, roll out the dough until it’s the thickness of a coin and wide enough to overhang a 23cm tart tin. Place the dough into the tart tin and with your fingers gently push the dough onto the sides of the tin into all the grooves. Using a sharp knife, cut the excess dough from the tin. Wrap the excess dough in plastic wrap and set aside. Prick the pastry base all over with a fork and then line with greaseproof paper and fill with pie weights all the way up the sides.
6. Bake for 15 minutes, then remove the greaseproof paper and pie weights and return the pastry back to the oven. Bake for a further 7 minutes until just golden. Set aside to cool whilst you make the filling.
7. To make the filling, take a medium bowl and beat the eggs and double cream together.
8. Warm the golden syrup gently on the stovetop until it loosens and then pour whilst whisking constantly into the egg mix. Add the breadcrumbs, ground hazelnut, vanilla extract, ground ginger and salt and mix together.
9. Roll out the remaining pastry and cut out leaf shapes and place around the tart.
10. Bake the tart for 40 minutes or until just set. Serve warm with cream and a drizzle of Lyle’s Golden Syrup.