Step 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.
Step 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.
Step 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.
Step 4Turn the oven temperature down to 160°C.
Step 5Line the tart case with a layer of fresh raspberry jam.
Step 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.
Step 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.
- 350 g Country Range Frozen Raspberries
- 100 g caster sugar
- 250 g Country Range Shortcrust pastry
- 175 g Country Range Panko Breadcrumbs
- 225 g Country Range Salted Butter
- 600 g golden syrup
- 75 ml Country Range Whipping cream
- 3 Country Range Free Range Eggs
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