This is a seriously fantastic recipe and an unusual combination that I am sure the more you think about the more you’ll think.. Hmmmm that might just work! Beautiful plump raspberries bang in season are sweet and juicy, why not cut that flavour with a herb? Why not Thyme? Trust me when the rich custard, which is the secret to this all working together, gets involved you know it will work. OK, couple of tips before that happens, a well known supermarket now sells specialist free range organic eggs where the chickens gorge on an additional secret supplement, Marigolds! This fantastic addition to their diet yields beautifully orange yolks with great flavour, try and source those! Also, Thyme flowers are extremely seasonal and with us for a very short while (right now in the south of the UK), if you can’t get Thyme flowers simply try it with just thyme leaves (maybe Lemon or Orange Thyme).
Also, why not try and find Wild Thyme or the even more elusive Wild Raspberry? A little more tougher granted, but if you regulalry walk the coasts and hedgerows of our great island you might eventually come across some!
Wild Raspberry and Thyme Flower Custard Tart
100g Unrefined Caster Sugar
3 Free range Organic Eggs
200g Plain Flour
Pinch of Salt
Tsp Finely Chopped Thyme Leaves
2 Large free range Eggs, and an extra 3 yolks
125g Unrefined Caster Sugar
1 Vanilla Pod
2 Tsp Cornflower
600ml Double Cream
A Small handful of Thyme flower tops
125g Fresh Raspberries
Your going to need a frilly edged pop out bottom flan case, buttered!
First up, the pastry.. Hopefully I haven’t got to tell you that your butter is going to need to be room temperature, it does! You need to mix it and the sugar together and whisk or beat it until it’s well combined and fluffy and then start to add your egg yolks until they are all combined. Next add the flour, chopped thyme leaves and the salt and then mix, using your hand where need be to form a dough ball. Wrap it up in cling film and place it in the fridge until ready (min 20 minutes).
Get the oven on, 200 degrees should do it!
Now line the base of the flan tin with baking paper. Flour a clean surface and then get your pastry unwrapped and ready to roll out.
You want to roll the pastry out into a round, as with most pastry the thinner the better, obviously we need to make it manageable and so it won’t break. Ease it into the tin making sure that it gets into the edges of the tin but making sure that there is a lip of pastry hanging over the edge. Now fork the base of the pastry, cover in a round of baking paper and fill with baking balls or marbles.
Bake the pastry blind for 10 minutes, then remove the marbles and paper and then continue to cook until lightly golden. When you remove the pastry from the oven turn it down a few degrees to 180 degrees and tidy up the edges with a butter knife.
Meanwhile in a separate bowl we can make the filling. Place the eggs and the additional yolks, cornflour and sugar in a bowl. Split the vanilla pod with a sharp knife and scrape out the seeds and add them to the mix.
In a saucepan place the cream and the empty vanilla pod, heat until nearly boiling, remove the vanilla pod and then add hot cream to the egg mixture stirring to make a smooth but runny custard.
Now liberally place some of the Raspberries into the tart case and pour over the custard until the case is nearly full. Now gently half submerge a few extra Raspberries and generously sprinkle Thyme flowers over the top of the custard.
Now the tart can go back in the oven until just set, depending on your oven this should take 25 or so minutes – keep an eye on it!
When cooked and there is no wobble when, well… You wobble it. Your there!
Place a few extra fresh Raspberries on top, sprinkle a few more fresh Thyme flowers and serve the tart warm with clotted cream.
Delicious sweet plump raspberries set in a rich custard with a light herby background on the pallet. Lovely summer’y and very seasonal so if you see Thyme flowers get in there whilst you can!
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