Preparation Time: 30 minutes
2 1/4 cups Whole Milk
5 large Egg Yolks
1 tsp Vanilla
Fresh Green Thyme
2 tbsp Butter
375 g Fresh Raspberries
10 Black Figs
Method of Preparation
Combine the milk and thyme in a saucepan and bring it to boil.
In medium bowl, whisk together egg yolks, sugar, vanilla and flour.
Strain the milk then gradually whisk into egg yolk mixture.
Return to saucepan over moderate heat and cook, whisking constantly, until pastry cream simmers and thickens, about 1 minute.
Remove from heat and whisk cream until smooth then add the butter.
Transfer to bowl and press plastic wrap directly onto surface.
Chill until cold.
Bake the tart crust for 15 minutes at 200 degrees
Pouch the cream over the crust and top with raspberries and figs.
Music credits: Bensound.com