Simon Rimmer’s treacle tart with lemon mascarpone cream

Method

1. Put all the ingredients for the pastry (apart from the egg) in a food processor with a pinch of salt and pulse until a dough forms. Turn out, bring it together with your hands, then roll out on a lightly dusted work surface and use to line the tart tin. Cover and chill for 2 hours.
2. Heat the oven to 180°C fan/gas 6. Prick the pastry all over with a fork, then cover with a sheet of scrunched up baking paper and fill with baking beans or dry rice. Bake for 15-20 minutes until the edges are just starting to brown, then remove the beans/rice and paper. Brush all over with the egg, then bake for another 5 minutes. Set aside.
3. For the filling, mix all the ingredients together, then pour into the tart case. Turn the heat down to 160°C fan/gas 4 and bake for 30 minutes, or until just set. Leave to cool until warm.
4. While the tart cools, whisk the mascarpone and double cream together, then swirl in the lemon curd. Serve the tart with the lemon cream on top or on the side with the raspberries (if using).