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1
For the crust: In a food processor, cream together the butter, sugar and salt.
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2
Pulse in the flour and egg yolks.
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3
When the mixture comes together and starts to form small pea-size crumbs, slowly add the milk.
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4
Put the dough on a floured surface and gently knead it into a ball.
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5
Do not overwork the dough.
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6
Divide the dough into two equal parts.
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7
With one part of the dough, gently knead in the thyme until it is just incorporated.
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8
Make a log shape with both balls of dough.
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9
Wrap in plastic wrap and let them rest for at least one hour, or up to overnight.
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10
After the dough has rested, slice the dough logs into 1/8-inch slices.
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11
Arrange the dough slices along the bottom and sides of two tart pans.
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12
Press the dough slices in the pan until they are smooth and the pan is evenly lined with dough.
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13
Wrap the pan with plain dough in foil and put in the freezer for another tart, another day.
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14
With the thyme dough, put it back in the refrigerator for an hour.
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15
After it has rested, prick it a few times with a fork and brush an egg wash over it.
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16
Then put it on a sheet pan and bake it blind for 12 minutes at 350 degrees.
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17
For the filling: Whisk the sugar and eggs in a bowl.
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18
Then slowly add the juices and cream.
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19
Carefully add the mixture to the blind-baked tart shell.
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20
Put any extra filling in a small ramekin to bake.
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21
Bake for 40-45 minutes at 350 degrees until the filling is set but still jiggles a bit.
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22
Cool the tart.
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23
Refrigerate for later if needed.
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24
Sprinkle with powdered sugar if desired.
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25
Serve with whipped cream and berries.
