PASTRY TART SHELL:
F O O D 30g icing sugar 1 egg yolk 1½-2tbs iced water 240g plain flour ½tsp salt 200g cold butter, diced Whipped cream, coulis and extra raspberries to serve Next, place pastry between two circles of greaseproof paper and roll out with a heavy rolling pin. Every few rolls give a quarter turn and roll until the pastry is 5mm thick. Next, remove the top sheet of greaseproof and carefully roll pastry around the pin and unroll over the tart tin. Gently press into place; pay special attention to corners. Line with one of the paper circles and fill with pastry weights, then freeze for 30 mins. To bake, preheat oven to 190C and cook for 15 mins then remove paper and weights, reduce to 170C and cook until golden. It should be fully cooked, dry to the touch and starting to flake. Cool before filling. FILLING: Preheat oven to 180C. Combine golden syrup, treacle, cream, salt, zests and lemon juice in a heavy-based pot and stir over a medium heat until smooth and very hot. Remove from the heat and whisk in breadcrumbs and eggs. Spoon into baked pastry case and distribute raspberries evenly. Bake for 20 mins or until the filling is just set in the centre. Rremove tart from the tin and cool on a cake rack for 30 mins. Serve with cream.