Preheat the oven to 375°F.

Combine the flour, salt, sugar. Work in butter until the mixture resembles breadcrumbs (if you must you may use a food processor). Add the egg yolks, vanilla and water until a smooth dough is formed. Wrap the dough in cling film and chill in the fridge for half an hour.

Unwrap the chilled pastry and roll out as thin as you can (cuts the calories) to fit a 9 inch fluted pan, or you can cut into circles and press into muffin tins. Work the dough into the crevices of the pan.

Line with tin foil, fill with baking beans, and bake for 10 minutes. Remove the paper and beans and bake for 5 minutes.

Use the dough trimmings to make a lattice top on the large tart if you like.

Heat the golden Syrup with the lemon. Add the ginger. Sprinkle the bread crumbs in the tart shell or distribute among the muffin tins. Pour in the syrup. Note, the syrup bubbles when cooking so the mixture should be not fill more than half way up the sides of your pan.

Bake the larger tart for 20–30 minutes, individual sized tarts for 10 – 15 minutes.