- TM 31
Ingredients
Tart shells
- 50 g sugar
- 100 g unsalted butter
- 200 g plain flour
- 1/2 tsp salt
- 50-60 g water, chilled
Lemon curd
- 200 g sugar
- 3 lemons, zest and juice only
- 120 g unsalted butter, cut into cubes
- 2 eggs
- 1 egg yolk
Raspberry curd
- 80 g sugar
- 200 g frozen raspberries
- 20 g lime or 20 g orange juice
- 80 g unsalted butter, cut into cubes
- 2 eggs
- 2 egg yolks
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 200C. Grease a 26cm cake tin or 6 - 8 small tart tins, depending on the size of the tarts you want to make.
Place sugar, butter, flour and salt into mixing bowl and mix 10 sec/speed 6 until mixture resembles breadcrumbs.
Add water and knead 10-20 sec/
"Closed lid" /
"Dough mode" to form dough. Adding more water through hole in lid if necessary to bind.Turn pastry out onto a floured surface and lightly knead to bring together. Form dough into a ball shape, wrap in plastic wrap and refrigerate for approx.15 minutes.
Roll out pastry and line prepared tart tin/s, pricking each base multiple times with a fork.
Bake at 200C for 18 minutes or until golden brown in colour.
Place sugar and lemon zest into mixing bowl and mill 10 sec/speed 8.
Add lemon juice, butter, eggs and egg yolk and beat 21 min/90C/speed 3.
Strain mixture through a fine-meshed sieve into a bowl, cover with plastic wrap and refrigerate until set. Thoroughly clean and dry mixing bowl.
Place sugar and raspberries into mixing bowl and mill 10 sec/speed 8.
Add lime or orange juice, butter, eggs and egg yolk into mixing bowl and beat 21 min/90C/speed 3.
Strain mixture through a fine-meshed sieve into a bowl, cover with plastic wrap and refrigerate until set.
Take tart shell/s and spoon in lemon curd, leaving space in the centre for 1 tablespoon of raspberry curd. Place 1 tablespoon of raspberry curd into the centre of lemon curd and, using a sharp knife or skewer, create designs by drawing the raspberry curd carefully around the lemon curd in circular motions. Place tart/s back into refrigerator to re-set if required before serving.
Tart shells
Lemon curd
Raspberry curd
Assembly
Tip
This recipe has been converted for use in the Thermomix. The original recipe appeared in Good Food Magazine July 2012.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
The lemon curd was fantastic bUt the raspberry one remained too runny. The pastry shell was pretty average too.
Very nice! Our raspberry curd wasn't as vibrant as the photo suggest, but was beautifully tasty. We made mini-tarts, and the intensity of the curds suited them well (wouldn't want a family-sized tart!)
---Tana64
"There is no love more sincere than the love of food." - George Bernard Shaw
I have only tried the raspberry curd and it's brilliant, perfect texture. And so EASY, if you've ever stood stirring curd on a stove top! I'm using it to sandwich meringue layers together - yum!
I made it as one large tart and it was fantastic. Curd set perfectly.
Hi Get in my belly. Did you definitely set the temperature to set both curd at 90C?
Thermomix Head Office
Hi Get in my belly. We have passed this feedback on to our Recipe Development team. We will get back to you today with some troubleshooting tips.
Thermomix Head Office
I tried this one, it ended up like lemon soup... neither the lemon curd or the raspberry curd set - even after 24hrs in the fridge...
These tarts look fantastic!! Can't wait to try them
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