The final pudding recipe from the Royal Wedding party (at last). I saw this recipe in Delicious magazine a while ago but I'm not a great fan of custard tarts so haven't made it before - wish I had its a really tasty light desert. Try now - raspberries should be at their best.
For the pastry beat 100g unsalted butter with 100g caster sugar until fluffy then gradually beat in 2 large egg yolks. Add 200g plain flour and a pinch of salt and mix to form a dough. Knead briefly then wrap in cling film and chill for at least 10 mins.
Preheat oven to 200 degrees, gas mark 6. Roll out pastry to fit a deep (3cm) 23 cm fluted tart tin. Prick pastry all over then line with baking paper and baking beans. Place on a baking sheet and blind bake for 10 mins. Remove paper and beans and bake for a further 5 mins until golden and crispy.
To make the custard whisk 2 large eggs and 3 large egg yolks with 125g caster sugar, seeds from 1 vanilla pod and 2 teaspoons of cornflour. Heat 600ml double cream with 3 sprigs of thyme in a pan until almost boiling then pour over the egg mixture and stir to make a custard.
Reduce the oven temperature to 180 degrees, gas mark 4. Strain the custard into the pastry case and sprinkle over 120g fresh raspberries and 2 thyme sprigs, leaves stripped. Bake for 25-30 miutes until lightly set.
Leave to cool slightly, remove from the tin and serve warm or at room temperature garnished with a few extra raspberries and some creme fraiche.