Carrot Houmous
From the Field Kitchen
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1 Hour
-
Serves 4
2 Hours
Serves 8
What you'll need…
- 2 Large eggs, plus 3 egg yolks
- 125g Caster sugar
- 1 Vanilla pod (seeds scraped)
- 2 Teaspoons cornflour
- 600ml Double cream
- 5 Fresh thyme sprigs
- 120g Raspberries, plus extra to garnish
- 100g Unsalted butter (Pastry)
- 100g Caster sugar (Pastry)
- 3 Large egg yolks (Pastry)
- 200g Plain flour (Pastry)
- Pinch of salt (Pastry)
The method
1
To make the pastry, beat the sugar and butter together until light and fluffy. Then gradually beat in the egg yolks. Add in the flour and salt and mix together until it forms a dough. Knead briefly, then shape into a ball, wrap in cling film and chill for 10 minutes.
2
Preheat your oven to 200°C. Lightly flour a surface and roll out the pastry so that it is as thick as a 50p coin. Use it to line a 23cm fluted tart tin. Prick the base with a fork, then line with baking paper and fill with baking beans or rice.
3
Blind bake for 10 minutes then remove the baking beans/ rice. Put back into the oven for another 5 minutes until golden and slightly crisp.
4
Whisk the eggs, egg yolk, sugar, vanilla seeds, and cornflour together in a bowl. Using a clean pan, heat the cream with 3 of the thyme sprigs until it is almost boiling. Then pour over the egg mixture. Mix to make the custard.
5
Reduce the temperature of the oven to 180°C. Strain the custard into the pastry case and sprinkle over the raspberries and remaining thyme sprigs. Bake for 25-30 minutes until slightly set.
6
Allow to cool, then remove from the tin. Top with some more raspberries and icing sugar (if you like). Serve and enjoy!
Recipe from Delicious Magazine
