Sharmila on Food

Raspberry and thyme custard tart

New year this time around was most definitely low key. It had been quite a year (what with getting married and all), and whilst I am one of life’s people who loves a good plan, I couldn’t face trying to arrange anything for 31st December. Thankfully, some good friends  decided to instead, which is why I found myself ambling up to Ladbroke Grove for a lovely dinner party and much lighting of sky lanterns when it hit midnight. 

I had offered to make dessert, and my immediate thoughts turned to prune and armagnac tart. This is a personal favourite, but does rely on getting good quality Aegean prunes. Alas, it was not meant to be, as I found myself searching high and low for relevant ingredients.  Looking around for something to make, I remembered the frozen raspberries in the freezer. A quick internet search turned up a very delicious sounding raspberry and thyme custard tart.  Being a fan of all things raspberry and custard, I had to make it.

Whilst I was in no mood to make my own sweet pastry (God bless Jus-rol), this still turned out wonderfully well. I was very proud - it was one of those edifying moments when something you’ve made turns out pretty much perfectly. The thyme flavour is not strong, but adds a nice deep herbal flavour to the mix.  

So, a gorgeous tart, to cap a wonderful evening of homemade vespa’s, lashings of wine, and insanely good belly pork.  Now that’s a good way to cap off a very good year.