A sweet fruit and almond tart with scented herbs
½ vanilla pod
A generous handful of sweet cicely (you might need to order this in advance), chopped
A generous handful of basil (cinnamon basil if you can get it), chopped
350g raisins or dried cranberries
2 tbsp rosewater
300g ground almonds
6 egg yolks
1 large sweet pastry case, cooked and cooled (or ready-made)
400g fresh berries to decorate, mixed or all one type
Bring the milk, vanilla pod, cicely, basil, sugar (reserving 1 tbsp) and dried fruit to a simmer. Turn off the heat, cover and leave to infuse for 5 mins, then remove the vanilla pod.
Mix the rosewater and ground almonds together until it becomes a paste. To complete the custard, whisk the egg yolks together with the remaining tbsp sugar, until pale and fluffy. Pour on the flavoured milk and return the mixture to the heat, stirring all the time without boiling. Add the almond paste and stir until thick.
Remove from the heat, cover and cool completely. Spoon the almond custard into the cooked pastry case and decorate with the berries. Chill until ready to serve.
Recipe: Katherine Frelon