Raspberry Thyme Tart with Honey Cream

A delightful fusion of sweet and herbal notes, the Raspberry Thyme Tart with Honey Cream offers a sophisticated twist on traditional fruit tarts. The tartness of fresh raspberries harmonizes with the aromatic essence of thyme, all nestled within a buttery pastry crust and complemented by a luscious honey-infused cream. This dessert is perfect for spring and summer gatherings, providing a refreshing and elegant finale to any meal.

Why You’ll Love This Recipe

• Unique Flavor Profile: The combination of raspberries and thyme creates a balanced blend of sweet and savory flavors that is both unexpected and delightful.
• Elegant Presentation: With its vibrant red raspberries and delicate thyme sprigs, this tart is as visually appealing as it is delicious.
• Versatile Dessert: Suitable for various occasions, from casual brunches to formal dinners, this tart adds a touch of sophistication to any table.
• Seasonal Ingredients: Utilizing fresh, seasonal produce ensures optimal flavor and supports local agriculture.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 100g unsalted butter
• 100g caster sugar
• 3 large free-range egg yolks
• 200g plain flour, plus extra for dusting
• Pinch of salt
• 2 large free-range eggs
• 3 large free-range egg yolks
• 125g caster sugar
• 1 vanilla pod, seeds scraped
• 2 teaspoons cornflour
• 600ml double cream
• 5 fresh thyme sprigs
• 120g fresh raspberries, plus extra to garnish

Directions

1. Prepare the Pastry: In a mixing bowl, cream together the butter and sugar until light and fluffy. Gradually incorporate the egg yolks. Add the flour and salt, mixing until a dough forms. Shape into a ball, wrap in cling film, and chill for at least 10 minutes.
2. Blind Bake the Crust: Preheat the oven to 200°C (fan 180°C/gas mark 6). On a lightly floured surface, roll out the pastry to the thickness of a 50p coin. Line a 23cm fluted tart tin with the pastry, prick the base with a fork, and line with baking paper and baking beans. Bake for 10 minutes, remove the beans and paper, and bake for an additional 5 minutes until golden. Allow to cool slightly.
3. Prepare the Custard Filling: In a bowl, whisk together the eggs, egg yolks, sugar, vanilla seeds, and cornflour. In a saucepan, heat the cream with three thyme sprigs until just boiling. Remove from heat and gradually pour over the egg mixture, stirring constantly to create a smooth custard.
4. Assemble the Tart: Reduce the oven temperature to 180°C (fan 160°C/gas mark 4). Strain the custard into the prepared pastry shell. Distribute the raspberries evenly over the custard and scatter the leaves from the remaining thyme sprigs on top.
5. Bake: Place the tart in the oven and bake for 25–30 minutes, or until the custard is just set with a slight wobble in the center.
6. Cool and Serve: Allow the tart to cool slightly before removing from the tin. Garnish with additional fresh raspberries and serve warm or at room temperature.

Servings and Timing

• Servings: 8
• Preparation Time: 30 minutes
• Cooking Time: 45–50 minutes
• Chilling Time: At least 10 minutes

Variations

• Berry Medley: Substitute or combine raspberries with other berries such as blueberries or blackberries for a mixed berry tart.
• Citrus Zest: Add lemon or orange zest to the custard for a citrusy undertone.
• Nutty Crust: Incorporate ground almonds or hazelnuts into the pastry for added texture and flavor.

Storage/Reheating

• Storage: Store the cooled tart in an airtight container in the refrigerator for up to 3 days.
• Reheating: To serve warm, gently reheat individual slices in a preheated oven at 150°C (fan 130°C/gas mark 2) for 10 minutes.

FAQs

What type of cream is best for the custard?

Double cream is recommended for its richness and ability to create a smooth, velvety custard.

Can I use dried thyme instead of fresh?

Fresh thyme is preferred for its subtle flavor and aromatic qualities. Dried thyme may impart a stronger, more concentrated flavor that could overpower the tart.

Is it necessary to blind bake the pastry?

Yes, blind baking ensures the pastry is fully cooked and prevents it from becoming soggy when the custard is added.

Can I make the pastry in advance?

Absolutely. The pastry dough can be prepared and refrigerated up to 2 days in advance. Allow it to come to room temperature before rolling out.

How do I know when the custard is set?

The custard should be set around the edges with a slight wobble in the center. It will continue to set as it cools.

Can I freeze the tart?

Freezing is not recommended as the custard may separate and the texture of the pastry may be compromised upon thawing.

What can I serve with this tart?

A dollop of whipped cream or a scoop of vanilla ice cream complements the tart beautifully.

Can I use a different type of sugar?

Caster sugar is ideal due to its fine texture, which dissolves easily. Granulated sugar may not incorporate as smoothly.

Is there a gluten-free option for the pastry?

Yes, you can substitute the plain flour with a gluten-free flour blend suitable for baking.

Can I make mini tarts instead of one large tart?

Certainly. Adjust the baking time accordingly, as smaller tarts will require less time to cook.

Conclusion

The Raspberry Thyme Tart with Honey Cream is a harmonious blend of flavors and textures that elevates the classic fruit tart. Its elegant presentation and delightful taste make it a standout dessert for any occasion. By following this recipe, you can create a memorable treat that showcases the beauty of seasonal ingredients and the art of baking.

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