Raspberry and thyme custard tart
- June 2010
- Serves 8
- Takes 30 min to make, 45-50 minutes to cook, plus chilling
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.
- 45.7g (26.8g saturated)
- 41.7g (24.3g sugar)
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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