Tate & Lyle summer berry tart

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1. Make crust: Preheat oven to 170°C. In a large bowl, whisk together flour, sugar, and salt. Add golden syrup and melted butter and stir until dough forms. Press mixture into a 9” tart pan with a loose bottom, pressing until dough is smooth. Prick all over with a fork and bake until golden, 25 to 30 minutes. Let cool completely.
2. In a large bowl, whip together the sour cream, double cream, Lye’s Golden Syrup and vanilla, until soft peaks.
3. Add the broken meringue pieces and fold gently together.
4. Transfer the mixture into the tart shell and spread over.
5. Top the tart with mixed berries and dust with some icing sugar. Slice and serve.