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Lemon, honey & ginger tart

Serves   4-5
Prep time: 15 mins
Cooking time: 35 mins

Bright, creamy, zesty and sweet, this easy tart is an instant crowd-pleaser that's brilliant to make ahead of time. If you can resist eating it right away!

Lemon honey and ginger tart




  • 1 packet Pams Finest Decadent Ginger Chunk Cookies 
  • 3 tbsp Pams Flour  
  • 85g Pams Butter, melted 
  • ½ cup Pams Squeezable Liquid Runny Honey 
  • 4 Pams Free Range Eggs 
  • 150mls Pams Cream 
  • 2 lemons 


  1. In a food processor, blitz the biscuits to a fine crumb. Mix with the flour, combine with the melted butter then press into the edges and base of a 20cm tart tin. Put in the fridge for at least 30 minutes or until the crust is firm to touch. 
  2. Preheat the oven to 160°C. 
  3. Put the tart shell onto a baking tray and bake for 15 minutes. Remove and while still warm, press the base down gently with your hands. 
  4. Whisk together the honey and eggs until well combined. Add the cream and stir well. 
  5. Finely grate the zest of the lemons and add to the egg mix. Squeeze the juice and strain through a sieve to remove pips. Add to the cream mix and then pour immediately into the tart shell and bake for 20 minutes or until the tart has just a little wobble in the middle.
  6. Set aside to cool before slicing and serving. 

Top tips:

Dust with a little icing sugar onced cool, and serve with a dollop of lightly whipped cream or vanilla ice cream. Keep refrigerated if you aren’t eating it on the same day.