CUSTARD TART WITH THYME AND RASPBERRIES..

July 20, 2014

CUSTARD TART WITH THYME AND RASPBERRIES..

FOR THE CRUST:009
115 g unsalted butter, melted
3 tbsp. sugar
1/4 tsp. fine salt
180 g  flour

FOR THE FILLING:
2 eggs + 3 egg yolks
100 g sugar
vanilla
2 tsp. corn starch
600 ml heavy cream
6 twigs of thyme
150 g fresh raspberries + some for decoration

For the crust:

1. Heat the oven to 180°C.
2. Combine butter, sugar, and salt in a large bowl and stir until evenly incorporated. Add flour and stir until just combined and a soft dough forms.
3. Sprinkle dough over the bottom of a 25 cm tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the cup occasionally to prevent sticking).
4. Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes. Once chilled, prick it all over with a fork and bake until golden brown, about 20 to 25 minutes.
Remove from the oven and cool completely on a wire rack.

For the filling:
5. Whip together the eggs, egg yolks, sugar, vanilla and starch. Heat up the cream with 3 twigs of thyme, remove the thyme and slowly pour into the egg mixture. Mix till smooth.
6. Pour the cream into the crust, sprinkle with berries. Bake for 25-30 min till the filling is set.
7. Cool down a bit before removing from the tin. Decorate with raspberries and rest of the thyme.
8. Serve warm or at a room temperature.

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P.S. Hello my precious cake lovers.. As this is the last moment to make something with raspberries then I just could not help myself sharing this recipe with you.. This cake is absolutely divine.. I must admit I was a bit skeptical before making it, but when I put the first bite into my mouth, it all vanished and my mouth just experienced an absolute happiness..

Enjoy, k.

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One Response to “CUSTARD TART WITH THYME AND RASPBERRIES..”


  1. I bet it tastes perfect! My mouth is watering right now!


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