Ingredients
Pastry
- 130 g white rice
- 45 g buckwheat grain
- 75 g GF Cornflour
- 1 tsp xanthan gum, optional
- 55 g Dextrose sugar
- 160 g Butter
- 4-5 tbsp iced water
Filling
- 400 g trimmed rhubarb, cut int peices
- 2 green apples, peeled cored & sliced
- 200 g Dextrose sugar
- 250 g cream cheese
- 60 g GF Cornflour
- 4 eggs
- icing sugar for dusting, made in the Tmx
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place rice and buckwheat into TM bowl and mill for 2 minutes speed 9, add remaining dry ingredients and mix for 10 seconds speed 5. Add the butter and mix for 5-10 seconds speed 6 untill it resembles breadcrumbs. Set dial to closed lid position, add water one tbls at a time while kneading on interval speed for 10-20 seconds to form dough. Turn out onto a bread mat and knead lightly, wrap and place in the frige for 30 minutes.
Place Rhubarb, apple and 100g Dextrose into Tm bowl and cook for 10 mins 100oC reverse speed soft, let stand to cool. Add 100g Dextrose, cream cheese, eggs & cornflour to cooled mixture, mix on speed 6 for 10-15 seconds until combined, pour into pastry case and bake in pre heated oven for 30-35 minutes till set. Can be served hot or cooled, sprinkled with icing sugar, with yogurt or cream.
Pastry
Filling
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.
Comments
I made this for dessert last night (I cheated with a bought pie case), the rhubarb and apple was very yummy. I will make this again from scratch, no cheating next time
thank you!
Easy to make, yummy to eat, good way to use seasonal fruits.
Sue Hansen
There is a step missing and I'm keen to cook this tonight!! Do you line a pie dish with the pastry and blind bake first? For how long? Thanks!!
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