Preheat the oven to 180'C.
Cut the butter into small dice and place in a bowl. Scrape the seeds from the vanilla pod. Add the flour, vanilla and the icing sugar to the butter and rub together with the tips of your fingers until the mixture resembles breadcrumbs. Add the egg and bring the mix together until it forms a ball. Knead with the palm of your hand until smooth, wrap in cling film and rest in the fridge for at least 30 minutes.
Roll the pastry out between 2 sheets of baking paper to a thickness of 5mm. Line your individual tart cases with the pastry, making sure to push it into the sides. Allow some excess pastry to hang over the sides. Line with two layers of cling film or baking parchment and fill with baking beans. Transfer to the oven and blind bake for 15 minutes until golden brown. Once cooked, check the pastry cases for any small cracks and fill with the left over pastry if necessary.
Reduce the oven temperature to 160'C.
Whisk the double cream and eggs together. Pour the golden syrup into the cream and egg mix and then stir in the ground almonds. Pour this mixture into your tart cases and cook in the oven for 25 minutes or until the mixture is set.
When cooked, allow the tarts to cool before garnishing and serving.
Place the gelatine leaves in a bowl of cold water to soften. Place the raspberry puree, cream, Pimm's and sugar in a saucepan and warm through until the sugar has dissolved. Stir in the softened gelatine leaves and then allow to cool. Place in a siphon, charge with gas and chill until ready to serve.
Pick the mint leaves from their stalks. Serve the treacle tarts with a sprig of fresh mint and a generous amount of the raspberry Pimm's foam.
«Use any fruit puree with pimms for your favorite fruit cocktail.»