- TM 31
Ingredients
Almond quinoa pastry
- 100 g butter, chilled and cut into pieces (3 cm), plus extra for greasing
- 60 g raw almonds (see Tips)
- 40 g Quinoa flakes
- 80 g plain flour
- 60 g wholemeal flour
- 1 egg
- 3 tsp cold water
Lemon filling
- 3-4 lemons (to taste), zest only, no white pith
- 2 tbsp raw sugar
- 60 g honey
- 180 g lemon juice (see Tips)
- 2 tsp cornflour
- 150 g coconut milk
- 3 eggs
- 3 egg yolks
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I'm cooking this todayRecipe's preparation
- Preheat oven to 160°C. Grease a pie dish (22 cm) or loose-bottom tart tin (22 cm) and set aside.
- Place almonds and quinoa into mixing bowl and mill 10 sec/speed 7.
- Add flours and butter and mix 10 sec/speed 5.
- Add egg and water and knead 15 sec/
"Dough mode" , until mixture just comes together.l - Transfer pastry onto a silicone bread mat (ThermoMat) or large lightly floured sheet of baking paper. Using a rolling pin, roll out pastry (2-3 mm thick).
Drape pastry over rolling pin, gently removing baking paper and ease pastry into dish. Gently press pastry into sides and press to repair any splits.
Trim overhanging edges with a knife. Place pastry into refrigerator for 10 minutes to firm. - Line pastry with baking paper and fill with rice, dried beans or pie weights. Place dish onto a baking tray and bake for 10-15 minutes (160°C). Remove baking paper and weights. Bake for a further 10-15 minutes (160°C) or until lightly golden.
Set aside to cool completely, and fill as desired. - Place lemon zest into mixing bowl and chop 15 sec/speed 9 or until finely chopped.
- Add sugar and mill 10 sec/speed 8.
- Add honey, lemon juice, cornflour, coconut milk, eggs and egg yolks and mix 10 sec/speed 6, until combined.
- Using a fine-mesh sieve, strain mixture into cooled pastry case and bake for 20-25 minutes (160°C) or until just set. Allow tart to cool completely in tin before serving.
Almond quinoa pastry
Lemon filling
Tip
If you prefer, you can use activate or roasted almonds instead of the raw almonds.
The pie dish or tart tin can be substituted with 6-8 smaller individual tart tins.
For a lovely flavour variation, you might like to substitute the lemon juice with half lemon juice and half lime juice.
This recipe is taken from Louise Keats' new cookbook and recipe chip, Sweet Nourish available at The Mix Shop.
www.thermomix.com.au/shop
www.thermomix.co.nz/shop
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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Comments
Delicious!
Very average pastry was bland and grainy it also leaked, however Lemon curd was delicious
I loved the base, and the filling turned out perfect to our taste with half lime half lemon as per Louise's tip.
It was very runny out of the TM bowl, so I didnt strain it. The base didnt leak & held it well turned out perfect!
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