BLUEBERRY & THYME CURD TARTS

These blueberry and thyme tarts were inspired by nothing more than my love for all things purple.  I had just seen Jen's gorgeous blackcurrant & vanilla eclairs and decided I wanted to make something as colourful and vibrant and came up with these little tarts.  There wasn't much of the thyme flavour noticeable so I would probably try adding a bit more next time.  The blueberry curd is finger licking good and would look and taste lovely on any sponge cake or just served with clotted cream and scones. 

BLUEBERRY & THYME CURD TARTS

 

For the printable version - click here

Prep time: 20 minutes

Cook time: 35 minutes

Total time: 55 minutes

 

Yield: 6 individual tarts

 

Ingredients

• 250g fresh blueberries
• 3 sprigs of thyme
• Juice from 1 lemon
• 50g butter
• 225g caster sugar
• ½ tsp vanilla extract
• 3 large eggs, beaten
• 6 shortcrust pastry cases
• 80mls whipping cream

Cooking Directions

1. Put the blueberries, thyme, lemon juice and a teaspoon of water into a pan and bring to the boil.
2. Simmer for 10 minutes until the fruit is very soft.
3. Remove from the heat and push the fruit through a sieve set over a bowl to extract as much juice as possible.
4. Put the butter, sugar, vanilla extract and blueberry juice into a pan and heat until the butter has fully melted.
5. Remove from the heat and let the mixture cool down slightly before adding the beaten eggs.
6. Return to the heat and keep stirring for 20 - 25 minutes until thickened. The mixture will thicken further once cooled down.
7. I prefer to strain through a sieve once thickened just to remove any lumps.
8. Whip the cream until soft peak stage.
9. Add the blueberry curd to the cream (reserving some curd for decoration) and mix well.
10. Pour into the tart cases and smooth the tops.
11. Stir some of the reserved curd through the mixture to decorate.
12. Refrigerate until set.

I am entering these into this months Tea Time Treats challenge hosted alternately by Karen at Lavender & Lovage and Kate of What Kate Baked as this months challenge is fresh fruit.

 

 

Written by : Angela Darroch