Raspberry treacle tart

Panko breadcrumbs aren’t just for coating there are many ways in which this ingredient can be used. Our Development chef Paul Dickson has come up with a range of ways whether that be sweet or savoury – we’ve got it covered


  • 350 g Frozen raspberries
  • 100 g Caster sugar
  • 250 g Country Range Short crust pastry
  • 175 g Country Range Panko breadcrumbs
  • 225 g Country Range Salted butter
  • 600 g Golden Syrup
  • 75 ml Country Range Whipping cream
  • 3 Large free-range eggs


  1. Bring the raspberries and sugar to a boil, turn down the heat and reduce by 2/3’s. Cool down and store in an air tight jar.
  2. When the pastry is defrosted, lightly dust a work surface with flour and roll out the pastry to the thickness of a pound coin. Line a 20cm loose-bottomed tart case, gently pushing it into the edges and leaving any excess overhanging the sides.
  3. Line the pastry with bling film and bake blind with rice for 25 minutes. Remove the rice and cling film, return it to the oven and cook for a further 10 minutes to ensure the pastry is cooked through and dried out. Remove from the oven and set aside to cool.
  4. Turn the oven temperature down to 160C
  5. Line the tart case with a layer of fresh raspberry jam
  6. To make the filling, melt the butter in a saucepan over a medium heat until it foams and turns nut brown. Add the syrup, take the pan off the heat and whisk to combine. Put the bread crumbs in a medium bowl and add the butter and syrup mixture.
  7. Whisk in the cream, 2 eggs and 1 egg yolk and leave to cool for 10-15 minutes. Once cooled, pour the filling into the cooled tart case and bake for 20 minutes until the tart is just set – it should still have a wobble in the center. Remove the tart from the oven and leave to cool and set for 30 minutes.