For the crust:
11/4 cups all-purpose flour, plus more for dusting
1 teaspoon granulated sugar
1/2 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, diced
2 to 3 tablespoons ice water

For the filling:
1/2; cup packed fresh bread crumbs
2 tablespoons packed light-brown sugar
1/2 cup chopped pecans
4 pitted dates, finely minced
1 cup Lyle's Golden Syrup
3 large eggs
1/2 teaspoon ground ginger
1/4 teaspoon table salt
Buttermilk-Ginger Frozen Yogurt for serving (see recipe)

(You can find Lyle's Golden Syrup, a British import, at Whole Foods. No need to be fussy about the pan; you can use a regular pie pan or make this into four individual desserts.)

To make the crust: Put the flour, sugar and salt in a food processor and pulse until combined. Add the butter and pulse until small pea-sized crumbs form. While pulsing, add the ice water 1 tablespoon at a time until the dough begins to hold together. Turn the dough out onto a lightly floured surface and knead gently until it holds together. Press into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 3 days.

Preheat the oven to 350 degrees. Dust a work surface lightly with flour and, using a floured rolling pin, roll the dough into a 12-inch circle. Transfer it to a 10-inch fluted tart pan with a removable bottom and press the dough into the bottom and up the sides of the pan. Trim the excess dough. Transfer the pan to a baking sheet and bake for 10 minutes, or until set. Remove from the oven and let cool. (Leave the oven on).

To make the filling: In a small bowl, stir the bread crumbs, brown sugar, pecans and dates together until combined. In a medium bowl, whisk the golden syrup, eggs, ginger and salt together until well-combined. Add the bread crumb mixture and fold together until combined. Pour into the cooled tart shell. Bake until the crust is golden, the filling is set, and a toothpick inserted in the center of the pie comes out clean, 40 to 45 minutes. Cool completely on a rack before slicing.

Remove the pan sides, cut the tart into slices, and serve with the frozen yogurt on the side.

Makes 6 to 8 servings.

— Adapted from "Try this at Home" by Richard Blais.