Raspberry and Thyme Custard Tart
Every now and then I stumble upon a flavour combination that truly excites me. Raspberry and thyme is one such combination and, when balanced correctly, they are a match made in dessert heaven.
This tart is, if I do say so myself, sensational. Soft, just set custard infused with the heady but subtle perfume of thyme, speckled with juicy, tangy pieces of raspberry and encased in the lightest, crispest, buttery-est pastry you've ever tasted. I like to serve slices of this as a dessert after dinner or with a cup of tea in the afternoon.
Raspberry and Thyme Custard Tart
2 large free-range eggs, plus 3 yolks
125g caster sugar
1 vanilla pod, seeds scraped
2 tsp cornflour
600ml double cream
5 fresh thyme sprigs
120g fresh raspberries, halved
For the pastry:
125g plain flour
65g unsalted butter, diced
pinch salt
1½ tbsp icing sugar
zest ½ lemon
1 egg yolk
For the pastry, place the flour and butter in a food processor and process until you have coarse crumbs. Add salt, sugar and lemon zest and process until combined. Add egg yolk then enough cold water (about 1 tablespoon) to form a dough. Transfer the dough to a floured bench, knead lightly, wrap in cling film and chill in the fridge 30 minutes.
Preheat the oven to 200°C/fan180°C/gas 6. On a lightly floured surface, roll out the pastry to the thickness of a 50p coin and use to line a deep (3cm), 23cm fluted tart tin. Prick the base all over with a fork and line with baking paper. Fill with baking beans or rice. Place on a baking sheet and blind-bake in the oven for 10 minutes. Remove the beans/rice and paper and return to the oven for a further 5 minutes until the pastry is lightly golden and crisp.
Whisk the eggs, egg yolks, sugar, vanilla seeds and cornflour together in a bowl. In a clean pan, heat the cream with 3 of the thyme sprigs until almost boiling, then pour over the egg mixture. Stir to make a custard.
Reduce the oven temperature to 180°C/fan160°C/gas 4. Strain the custard into the pastry case and sprinkle over the raspberries and the remaining thyme sprigs, leaves stripped or broken into pieces. Bake for 30-35 minutes until lightly set. Leave to cool slightly, then remove from the tin. Serve warm or at room temperature.
This tart is, if I do say so myself, sensational. Soft, just set custard infused with the heady but subtle perfume of thyme, speckled with juicy, tangy pieces of raspberry and encased in the lightest, crispest, buttery-est pastry you've ever tasted. I like to serve slices of this as a dessert after dinner or with a cup of tea in the afternoon.
Raspberry and Thyme Custard Tart
2 large free-range eggs, plus 3 yolks 125g caster sugar
1 vanilla pod, seeds scraped
2 tsp cornflour
600ml double cream
5 fresh thyme sprigs
120g fresh raspberries, halved
For the pastry:
125g plain flour
65g unsalted butter, diced
pinch salt
1½ tbsp icing sugar
zest ½ lemon
1 egg yolk
For the pastry, place the flour and butter in a food processor and process until you have coarse crumbs. Add salt, sugar and lemon zest and process until combined. Add egg yolk then enough cold water (about 1 tablespoon) to form a dough. Transfer the dough to a floured bench, knead lightly, wrap in cling film and chill in the fridge 30 minutes.
Preheat the oven to 200°C/fan180°C/gas 6. On a lightly floured surface, roll out the pastry to the thickness of a 50p coin and use to line a deep (3cm), 23cm fluted tart tin. Prick the base all over with a fork and line with baking paper. Fill with baking beans or rice. Place on a baking sheet and blind-bake in the oven for 10 minutes. Remove the beans/rice and paper and return to the oven for a further 5 minutes until the pastry is lightly golden and crisp.
Whisk the eggs, egg yolks, sugar, vanilla seeds and cornflour together in a bowl. In a clean pan, heat the cream with 3 of the thyme sprigs until almost boiling, then pour over the egg mixture. Stir to make a custard.
Reduce the oven temperature to 180°C/fan160°C/gas 4. Strain the custard into the pastry case and sprinkle over the raspberries and the remaining thyme sprigs, leaves stripped or broken into pieces. Bake for 30-35 minutes until lightly set. Leave to cool slightly, then remove from the tin. Serve warm or at room temperature.
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