Preheat the oven to 350 degrees F (180 degrees C). Line an 8-inch flan dish with pastry. Remove the outside rind from the cheese, and cut the cheese into 1-inch square pieces. Place them into the lined dish. Cut the rind into neat triangular pieces and arrange them on top of the cheese. Beat together the milk or cream, eggs, ginger and salt, to taste. Pour carefully into the dish, trying not to disturb the arrangement of the rind. Bake for about 40 minutes or until the custard is set and the tart is golden brown on top.
Recipe courtesy of Maureen Poole, Tudor Food Expert