Preheat the oven to 190°C, fan 170°C, gas 5. Using a food processor, whizz the bread into breadcrumbs, then remove and set aside.
Whizz the flour, icing sugar and butter in the food processor until the mixture resembles breadcrumbs. Transfer to a large bowl, add the egg yolk mixture and stir with a palette knife.
Bring the mixture together with your hands to form a dough, adding an extra teaspoon of cold water if it looks a little dry. Roll into a ball, wrap in clingfilm and leave to rest in the fridge for 30 minutes.
On a lightly floured surface, roll out the chilled pastry to the thickness of a £1 coin. Carefully line a 24cm fluted, loose-bottomed tart tin with the pastry. Prick the base all over with a fork and place in the freezer for 10 minutes to firm up. Place a baking tray in the oven to warm.
To make the filling, pour the golden syrup into a pan and warm over a medium heat for 3 minutes. Remove from the heat and mix in the egg, breadcrumbs, lemon juice and zest, ginger and double cream.
Pour into the pastry case and place the tart tin on the preheated baking tray. Bake in the oven for 40 minutes, until golden brown and fully set.
Cook’s tip: use your rolling pin to lift the pastry from your work surface and transfer to the tin.