Strawberry and Thyme Honey Custard Tart
Fruit-forward desserts are perfect the warmer months. This tart from Cooking with Books blogger and chef Marnely Murray harnesses the freshness of Fair Trade Certified™ strawberries for a treat that's as refreshing as it is breathtaking. Oh, and did we mention that it takes less than 10 minutes to assemble? Easy, gorgeous and delicious.
Makes 1 tart
- Preheat oven to 350°F. In a small saucepan, simmer the milk and thyme over medium heat until it bubbles. Turn off burner, cover saucepan and let it sit for 30 minutes.
- Press the pie crust into a 6-inch tart pan, removing the excess crust around the pan edges (you will have extra pie crust since this is a smaller pie pan than usual). Bake 10-12 minutes until par-baked. Let cool for 10 minutes, while you cut the strawberries.
- Remove strawberry stems and cut the berries in half lengthwise. Place one layer of berries along the edge of the tart crust, then make progressively smaller circles of berries until the crust is filled. Place tart pan on a sheet tray.
- Whisk the honey, nutmeg, vanilla and salt into the milk. Strain the mixture into the eggs and whisk until combined. Strain again. Slowly and carefully pour the mixture over the berries. Bake for 30 minutes, or until custard is set.
- Combine jam and water in a small saucepan and heat to create a glaze. Brush over the tart. Serve with an extra sprinkling of fresh thyme leaves.