Ingredients
Base
- 60 g Cashews
- 60 g almonds
- 10 g sunflower seeds
- 115 g Fresh Dates, Pitted
- 1 tablespoon Raw Cacao
Lemon Curd
- 3 eggs
- 125 g honey
- 1.5 lemon, Zest and Juice
- 60 g coconut oil
Coconut Cream
- 1 can coconut cream, Refrigerated
- 1 tsp Vanilla Bean Paste
- 1 tsp Maple syrup
Accessories you need
-
Butterfly
buy now -
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
Place can of coconut Cream at the back of the fridge to cool down and allow the cream to seperate from the milk
Preheat Oven to 170C and grease and line a muffin tin.
Place all the Base ingredients into the Thermomix Mixing bowl and mix for 30 - 60 Sec / Speed 9. Roll into golf ball sized balls then press into the muffin tin, pressing down on the top to shape it into a tart base.
Bake for 10 minutes then set aside to cool.
Add all ingredients into the Thermomix Mixing Bowl and Cook for 6 Min / 75C / Sped 4.
Strain through a sieve while still hot into a clean jar then place in the fridge to cool.
Insert the Butterfly into the mixing bowl.
The Coconut Cream should have seperated from the watery coconut milk. You want to use the lushus thick cream that's at the top of the can.
Add the cold Coconut Cream, vanilla and syurp to the bowl and whip together for 30 Sec / Speed 4.
Remove from bowl and place into a piping bag.
To assemble, place the cooled lemon curd into the cooled tart bases then pipe the Coconut Cream mixture onto the top. Enjoy!
Base
Lemon Curd
Coconut Cream
Assembly
Tip
You can use whatever nuts for the base you have, it works well with most combinations.
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
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.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of 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.
Recipe's categories:
Other users also liked
Comments
Thanks for this recipe - Its absolutely yummmo!!!!
Wow making this love it
Vonnie
This recipe is FANTASTIC these tarts were a huge hit at the office and at home. I replaced the maple syryp with coconut nectre which was great.
Stars updated
Thermomix Head Office
Great recipe! Loved the lemon curd and coconut cream frosting. I think next time I will leave the cacao out of the base though as I didnt like that so much. Very tasty though, even hubby approved
delicious! Thank you for this recipe. Didn't end up making the coconut cream topping, but amazing all the same.
This looks delicious- can't wait to make it
Are you sure to delete this comment ?