Raspberry and thyme custard tart recipe

By Lizzie Kamenetzky

  1. Serves 8-10
  2. Takes 30 minutes to make, 45-50 minutes to cook, plus chilling
  3. Rating

This custard tart recipe is, quite possibly, one of the most joyful desserts ever invented. The subtle hint of thyme sits beautifully beside the tangy fruit. A winner.

tried and tested
Raspberry and thyme custard tart


  1. 2 large free-range eggs, plus 3 yolks
  2. 125g caster sugar
  3. 1 vanilla pod, seeds scraped
  4. 2 tsp cornflour
  5. 600ml double cream
  6. 5 fresh thyme sprigs
  7. 120g fresh raspberries, plus extra to garnish

For the pastry

  1. 100g unsalted butter
  2. 100g caster sugar
  3. 3 large free-range egg yolks
  4. 200g plain flour, plus extra for dusting
  5. Pinch of salt


  1. 1. 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.
  2. 2. 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.
  3. 3. 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.
  4. 4. 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.
  5. 5. Leave to cool slightly, then remove from the tin. Serve warm or at room temperature, garnished with a few extra raspberries.

Nutritional info

Per serving (based on 10): 593kcals, 45.7g fat (26.8g saturated), 6.6g protein, 41.7g carbs, 24.3g sugar, 0.2g salt

Chef's tip

To freeze: place the uncooked ball of pastry, wrapped in cling film, then foil, in the freezer for up to 3 months. Defrost fully, then continue.


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January 14

made this tonight for the in-laws and they were so impressed. thyme and raspberries go so well together... i will definitely be making this one again. willwaters you were so right, the amount of thyme is only just there it works perfectly. cannot recommend this one enough.


June 7

I agree, cannot recommend this dessert enough, we've made it a few times now and it's always a showstopper. Thyme is just a hint, not overwhelming - ALWAYS popular


June 7

made this for a "tea party" an absolute stunner - people wouldn't believe that thyme and raspberries would marry together - the subtle flavouring just bowled people over - making another now. Thanks for this recipe. Making the sweet pastry in my south-facing kitchen on 05 June was a bit tricky - I think it was 30c even my marble pastry stone was warm - cooler today so no problems.


May 17

This recipe uses pastry, not sponge; it's a sweet pastry which can sometimes be a bit trickier to work with as it's more delicate. I made it a couple of weeks ago and it worked; did you chill for 10 minutes? It makes the pastry easier to handle.


May 15

For my first time in making any sort of pastry i followed the recipe given. After trying to make the pastry it looks alot like a sponge mix not pastry. If it is suppossed to be a sponge (which it doesn't on the picture) then it shouldn't say how to make a pastry. I am all in a flap now because this was dessert for a dinner party tonight....

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