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
120g fresh raspberries, plus extra to garnish
(sh) For the pastry
100g unsalted butter
100g caster sugar
3 large free-range egg yolks
200g plain flour, plus extra for dusting
Pinch of salt
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. 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. 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. 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. Leave to cool slightly, then remove from the tin. Serve warm or at room temperature, garnished with a few extra raspberries.
- 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.