Ingredients
Base/Crumble
- 250 g Butter, softened
- 150 g sugar
- 1-2 teaspoons Vanilla Paste
- 450 g flour
- 2 teaspoon baking powder
Berries
- 350 g berries, frozen or fresh
- 3 tablespoons sugar
- 1 tablespoons cornflour
Custard
- 75 g Butter
- 500 g cream
- 175 g full cream milk
- 75 g sugar
- 45 g custard powder
- 2 teaspoons Vanilla Paste
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat the oven to 180 degrees and line a 20x30cm baking tray with baking paper.
- Weigh 250g softend butter, 150g sugar and 1-2 teaspoons of vanilla paste into the mixing bowl. Mix 40 seconds, speed 4 until the butter is creamed.
- Scrape down the sides of the mixing bowl with spatula. Weigh 450g flour and 2 teaspoons baking powder into the mixing bowl. Mix 30 seconds, speed 4. Scrape down the sides of the mixing bowl. Mix 30 seconds, speed 4 once again until it's a crumble texture.
- Press 2/3 of the mixture into the lined tray as the base, and keep the 1/3 for the crumble on top. Bake the base for 10 minutes on 180 degrees, and continue with the recipe.
- Rinse and dry the mixing bowl.
- Weigh 350g berries, 3 tablespoons sugar and 1 tablespoon of cornflour into the mixing bowl. Put on thickening mode
"Thickening" - Pour the thickened berries into a seperate bowl and allow to cool. Clean and dry the mixing bowl well.
- Weigh 75g butter, 500g cream, 175g full cream milk, 75g sugar, 45g custard powder and 2 teaspoons of vanilla paste into the mixing bowl. Put on thickening mode "Thickening"
- Pour the custard over the base, then pour the berries over the custard and spread the berries out evenly with a spatula. Crumble the reserved base/crumble over the top. Bake in the oven for 30 minutes on 180 degrees until the crumble is golden brown. Let the slice completely cool before cutting - this is essential to let the custard cool.
Base/Crumble
Berries
Custard
Layering
Tip
Fruit suggestions:
- Mixed berries
- Rhubarb
- Raspberries
- Strawberries
- Blueberries
- Apricot
- Peach
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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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