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Raspberry Treacle Tart

Cooking Time
1.75 hours Minutes


  • 1

    Step 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

    Step 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

    Step 3

    Line 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.
  • 4

    Step 4

    Turn the oven temperature down to 160°C.
  • 5

    Step 5

    Line the tart case with a layer of fresh raspberry jam.
  • 6

    Step 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

    Step 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.


8 Total
  • 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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