Strawberry and Thyme Tart

Home Baked by Yvette van Boven is a classic. The recipes are often simple, and when things get complicated, Yvette explains exactly, step by step, how to approach them. This summery strawberry and thyme tart is delicious and beautiful to look at.

It’s the perfect tart to satisfy your craving for something sweet in summer. Strawberries are in season then and therefore wonderfully sweet. Your tart will be even more delicious.

Method

Make the dough by quickly kneading the ingredients for it into a smooth dough. If it is too dry, add a few drops of cold water. Shape it into a flat disc and wrap it in some foil. Leave to rest in the refrigerator for 1 hour. Meanwhile, bring the milk with the vanilla and thyme almost to the boil. Turn off the heat and leave until needed.

Preheat the oven to 180 degrees. Dust the work surface with flour and roll out the dough into a thin sheet that fits a greased round tin measuring 22 cm in diameter. Let the edges overhang slightly. Carefully press a large sheet of baking paper onto the dough and fill it with blind-baking beans or regular beans. Blind-bake the crust for 15 minutes with the beans inside. Then lift out the beans with the baking paper and bake the crust for another 10 minutes without the filling.

Let it cool briefly on the work surface. Neatly trim the edges with a small knife. Meanwhile, whisk the egg yolks with the icing sugar until frothy and pour the warm milk over them through a sieve. Whisk everything together well and pour it back into the pan. Bring almost to the boil while stirring and allow to thicken slightly over low heat. Then turn off the heat and whisk in the cream cheese. Pour this into the pre-baked crust and return the tart to the oven for 15 minutes. Leave the tart to cool on a wire rack for at least 30 minutes. Cut the strawberries into quarters and use them to decorate the top of the tart. Serve decorated with thyme leaves.

Home Baked
Yvette van Boven
€ 29,95
Fontaine Uitgevers B.V.
Photography by Oof Verschuren