15 September 2010

Raspberry and thyme custard tart (Tartaleta de gerds i farigola)

This is not a catalan recipe, but thyme is a very common thing here. I learnt this recipe together with Trine, a girl from Denmark that I met in France during these holidays. It was a lovely experience. She got it from the Delicious magazine, but I have made just a few changes.
It tastes delicious, and it is not difficult if you have the right instrument to weigh up the ingredients!
There is another post that use the same filling, that I would like you to read before baking this one, just if you prefer the other way. Have a look.

You will need for 8 people:

2 large eggs + 3 yolks
125 g caster sugar
ground cinnamon
2 tablespoons of cornflour
600 ml double cream
5 fresh thyme sprigs
120 g raspberries, plus extra to garnish

For the pastry:

100g unsalted butter
100g caster sugar
3 large egg yolks
200g plain flour
pinch of salt

Let´s start

-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 200ºC. On a lightly floured surface, roll out the pastry to the thickness of a 50 p coin and use to line a deep (3 cm), 23 cm fluted tart tin. Prick the base all over with a fork and line with baking paper. Fill with  rice. Place on a baking sheet and blind-bakein the oven for 10 minutes. Remove the 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, some cinnamon and cornflour together in a bowl. In a clean  pan, heat the cream with the thyme sprigs until almost boiling, then pour over the egg mixture. Stir to make a custard
-Reduce the oven temperature to 180C. Strain the custard into the pastry case and sprinkle over some  raspberries. Bake for 30 minutes until lightly set
-Leave to cool slightly, then remove from the tin. Serve warm or at room temperature with a few extra raspberries and some cinnamon.

In the original recipe: You can use vanilla pod with the seeds scraped instead of cinnamon . And you can also put some remaining thyme sprigs before baking it.

Enjoy/ Bon Profit

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