These blueberry and thyme curd tarts were inspired by nothing more than my love for all things purple. I had just seen Jen’s gorgeous blackcurrant & vanilla éclairs and decided I wanted to make something as colorful 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.
- 250g fresh blueberries
- 3 sprigs of thyme
- Juice from 1 lemon
- 50g butter
- 225g caster sugar
- ½ tsp vanilla extract
- 3 large eggs, beaten
- 80mls whipping cream
- 6 small sweet shortcrust pastry cases
- Put the blueberries, thyme, lemon juice and a teaspoon of water into a pan and bring to the boil.
- Simmer for 10 minutes until the fruit is very soft.
- Remove from the heat and push the fruit through a sieve set over a bowl to extract as much juice as possible.
- Put the butter, sugar, vanilla extract and blueberry juice into a pan and heat until the butter has fully melted.
- Remove from the heat and let the mixture cool down slightly before adding the beaten eggs.
- Return to the heat and keep stirring for 20 – 25 minutes until thickened. The mixture will thicken further once cooled down.
- I prefer to strain through a sieve once thickened just to remove any lumps.
- Whip the cream until soft peak stage.
- Add the blueberry curd to the cream (reserving some curd for decoration) and mix well.
- Pour into the tart cases and smooth the tops.
- Stir some of the reserved curd through the mixture to decorate.
- Refrigerate until set.