Raspberry Treacle Tart

Prep Time


Cook Time

1.75 hours




350 350 g Country Range Frozen Raspberries

100 100 g caster sugar

250 250 g Country Range Shortcrust pastry

175 175 g Country Range Panko Breadcrumbs

225 225 g Country Range Salted Butter

600 600 g golden syrup

75 75 ml Country Range Whipping cream

3 3 Country Range Free Range Eggs

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  • 1Bring 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.
  • 2When 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.
  • 3Line the pastry with cling 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.
  • 4Turn the oven temperature down to 160°C.
  • 5Line the tart case with a layer of fresh raspberry jam.
  • 6To 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.
  • 7Whisk 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.