For the pastry
- 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, plus extra to garnish
- 120g fresh raspberries, plus extra to garnish
- 100g unsalted butter
- 100g caster sugar
- 3 large free-range egg yolks
- 200g plain flour, plus extra for dusting
- Pinch of salt
- Make the pastry. Beat the butter and sugar together until fluffy, then gradually beat in the egg yolks. Add the flour and salt and mix until you can form a dough. Knead briefly, shape into a ball, wrap in cling film and chill for at least 10 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. (To get a stronger flavour of thyme the cream can be left to infuse with the thyme overnight.)
- 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 25-30 minutes until lightly set.
- Leave to cool slightly, then remove from the tin. Serve warm or at room temperature, garnished with a few extra raspberries.
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