SERVES 8-10 • PREP 20 mins, plus chilling and cooling • COOK 50 mins • EASY
1. Lightly grease and flour a 23cm fluted tart tin. Blitz the flour, butter and egg yolk in a food processor, slowly adding teaspoons of water while mixing until the pastry forms a ball. On a lightly floured work surface, knead the pastry a few times, pat into a ball, then flatten with your hand. Roll out the pastry to form a circle that just overlaps the tin. Push the pastry into the tin, squashing up to the edges and into the fluted sides, filling any holes with extra bits of pastry. Gently trim any overhanging pastry from the sides of the tart tin. Prick the base with a fork, place onto a baking sheet, then chill for 20 mins.
2. Skip blind baking with NEFF’s CircoTherm® Intensive function. Preheat the Universal Pan on Level 2 for 10 mins at 200°C. Whilst the oven is heating, whisk the eggs in a mixing bowl then add the cream, caster sugar, lemon zest and juice and thyme leaves. Mix together thoroughly before pouring into a jug.
3. Lower the oven heat to 160°C (still using CircoTherm® Intensive) and place the chilled pastry case onto the Universal Tray and into the oven. Open the oven and pull out the ComfortFlex Rails. Place the chilled tart on the Universal Tray and pour in the lemon filling. Gently place the blackberries into the mixture as evenly as possible, then put the tart back into the oven and bake for 50 mins. Once cooked, remove from the oven and leave to cool on a cooling rack. Remove from the tin and dust with icing sugar. Serve with cream and extra berries, if you like.