Preheat your oven to 400°F (200°C) and unroll the shortcrust pastry sheet. Carefully press the pastry into a 9-inch tart tin, trimming off any excess overhanging dough.

Prick the base of the pastry all over with a fork, line it with parchment paper, and fill with pie weights or dried beans. Blind bake for 15 minutes until the edges are pale golden.

Remove the weights and parchment paper, and bake the crust for another 5 minutes until the base is dry and crisp. Reduce the oven temperature to 350°F (175°C).

In a medium saucepan, gently heat the golden syrup over low heat until it becomes runny and warm, being careful not to let it boil. Remove the pan from the heat.

Stir the fresh white breadcrumbs, lemon zest, lemon juice, and ground ginger into the warm syrup until fully coated. Let the mixture cool slightly for 2 to 3 minutes.

Whisk the beaten egg and heavy cream into the slightly cooled syrup mixture until everything is well combined and glossy.

Pour the filling evenly into the pre-baked tart shell, smoothing the top gently with the back of a spoon or spatula.

Bake the tart for 20 to 25 minutes, or until the filling is set but still has a slight wobble in the very center. Remove from the oven and let it cool in the tin for at least 15 minutes before slicing and serving with a scoop of vanilla ice cream.