Thyme Diplomat Cream and Roasted Plum Pie
80g Icing sugar
½ tsp Salt
2 Egg yolks
- Combine the flour, icing sugar, salt and butter until the mixture resembles breadcrumbs.
- Using a knife, cut in the egg yolks one at the time. Do not over mix
- Toss onto the work surface, combine the rough mass into a smooth ball. Do not over mix. Rest the dough for 10 minutes. Roll out and line your tart tin. Freeze until solid
- Blind bake at 180°C for 10 minutes. Remove the beans and parchment paper and bake for a further few minutes until the pastry is golden brown. Remove from oven and cool completely before adding the filling.
12 plums, each cut into 8 equal wedges
½ cup treacle sugar
- Place a the plums on a prepare sheet pan, sprinkle on the treacle sugar and bake at 180°C for 15 minutes or until the plums have gone soft but still have a bit of a bite to them.
- Remove from the oven and cool completely
Thyme diplomat filling
110g castor sugar
Pinch of salt
1 vanilla pod, scraped
400ml cream, cold
- Combine half the milk with half the castor sugar, butter and salt. Bring to a simmer.
- In a bowl combine the remaining milk, sugar, cornstarch, eggs and vanilla. Temper the hot milk mixture into the egg mixture slowly.
- Return the mixture back to the heat and whisk until the mixture begins to thicken. Once thickened, remove from heat and into a bowl, cover with plastic wrap making sure it lines the surface of the the custard. Cool in the fridge
- In the meantime, whip the cream until stiff peaks
- Once the custard has cooled, fold the cream into the custard.
- Fill the pie with the thyme diplomat.
- Top with the plums and some toasted almonds (optional)
- Chill in the fridge
Thyme and honey sauce
¼ cup honey
A few thyme sprigs
Pinch of salt
½ cup cream
- Combine all the ingredients and reduce until slightly thicken
- Pour into a serving jar.