Ingredients
Shortcrust pastry
- 250 g plain flour
- 1 pinch salt
- 125 g unsalted butter, Room temp, chopped
- 110 g raw sugar
- 1 egg
Tart Filling
- 250 g Milk
- 110 g raw sugar
- 375 g pure cream
- 2 tablespoons plain flour
- 2 teaspoons cornflour
- 6 egg yolks
- 1 lemon, grated zest
Decoration
- 500 g strawberries, hulled & thinly sliced
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add 220g of Raw Sugar in TM bowl & mill for 5sec/sp9/MC on.
Divide Sugar into 110g portions and set aside
Lightly grease 24cm Flan tin
Add flour, salt & butter into TM bowl & combine 20sec/sp4/Mc on (mixture should resemble fine breadcrumbs)
Add 110g sugar and whole egg to TM bowl & mix for 15sec/sp4/MC on
Transfer pastry onto Thermomat or floured surface & work into a flattened ball. Wrap pastry in Thermomat or plastic wrap and refrigerate for 1 hour
Roll out pastry between 2 sheets of baking paper to roughly 2mm thickness, line flan tray with pastry
Preheat oven to 180 deg C
Refrigerate Pastry in flan tin for 20 mins
Line pastry case with baking paper and pastry weights & trim the edges of the pasrtry
Bake for 10 mins or until pastry is just starting to colour, remove weights & bake for a further 5 - 10 mins or until pastry is golden and dry (Pastry doesnt go back into the oven) Remove from oven and let cool completely
Combine milk,sugar. lemon zest & 250ml cream to TM bowl cook 5mins/95 deg/sp2/MC on, let mixture cool down to 45 deg and add flour, cornflour & egg yolks to TM bowl & combine 30sec/sp5/MC on let mixture settle then combine for 2mins/sp6/MC on
Transfer mixture to another container & leave to cool completley
Wash & dry TM bowl & place butterfly in correct position & add remaining cream whisk cream 1min/sp4/MC on, or until whipped
Fold whipped cream into cooled mixture and spoon mixture into pastry tart case
Arrange the strawberries on the top and enjoy
Tip
my oven is a conventinal oven, so adjust accordingly for fan forced oven
Thermomix Model
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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.
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