Ingredients
Crushed raspberry tart
- 375 g puff pastry, ready-made, thawed
- egg white, for brushing
- 1 tablespoon castor sugar, super fine
- 250 g raspberries
- 1 tablespoon icing (confectioner's) sugar, sifted
Sour cream filling
- 240 g sour cream
- 60 g single cream
- 75 g brown sugar
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat the oven 200 deg C (355 deg F) Roll out the dough on a lightly floured surface to 3mm thickness & trim to a 20cm square. Cut 8 strips measuring 1cm X 20cm from the remaining dough. Place the dough square on a baking tray lined with non-stick baking paper. Brush the square with the egg white & place half the strip around the border, pressing gently to seal. Brush the borders with eggwhite & place the remaining strips on top. Prick the base with a fork. Cover the dough with plastic wrap & chill for 30 minutes.
2. Remove the plastic wrap & sprinkle the dough with the castor sugar. Bake for 20 minutes or until crisp & golden. Cool.
3. While the pastry is cooking make the sour cream filling. Place the sour cream, cream & brown sugar in Thermomix & whisk speed 4 until combined & smooth. Place half the raspberries in a bowl with the icing sugar & crush lightly (about 5 sec speed 3). Fold the ramining raspberries & set aside.
4. To serve, spread the sour cream filling over the base of the pastry & spoon over the raspberries.
Puff pastry
Thermomix Model
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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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