Chestnut and stem ginger tart

Dessert: serves 6. Total time: 2 hours.

Pastry

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Filling

For the pastry, cream the butter and sugar together and beat in the egg yolks. (This can be done in a food processor.) Add the flour and ground almonds and when the dough begins to form a ball, wrap it in cling film and chill for at least an hour.

Preheat the oven to 190°C/ 375°F/Gas 5. Roll out the dough in a circle to fit a 20cm/8in cake tin (with a removable base), and line it. Prick the pastry with a fork and bake for 12 minutes or until golden. Allow to cool.

Reduce the temperature to 150°C/300°F/ Gas 2. For the filling, blend the cream cheese and chestnut purée in a bowl. Add the sugar, cream, beaten eggs and ginger syrup and beat until smooth. Sieve and add theginger. Pour on top of the pastry case and bake for 30-35 minutes until the outside is set. The inside should quiver when gently shaken. Run a knife around the edge of the tin. Allow to cool,cover and chill for at least an hour, and preferably overnight. Dust with cocoa before serving.