Baking - sweet

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thumbnail image 1
Preparation time
1h 0min
Total time
1h 25min
Portion
12 portion(s)
Level
--
  • TM 5
published: 2016/04/26
changed: 2016/05/11
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Ingredients

Almond Pastry

  • 120 g raw almonds
  • 150 g plain flour
  • 40 g caster sugar
  • 150 g Cold Butter, cubed
  • 1 egg yolk
  • 30 g cold water

Lemon Custard

  • 1 lemon, zest only, no white pith
  • 80 g caster sugar
  • 30 g cornflour
  • 2 eggs
  • 500 g full cream milk
  • 100g thickened cream

Basil Sugar

  • 4 Basil leaves
  • 120 g caster sugar

  • 300 g strawberries, sliced
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  • Spatula TM5/TM6
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Recipe's preparation

    Method

  1. 1. Grease and line a round 25cm fluted tart tray with baking paper and set aside. Preheat oven to 180C (fan forced).

     

     2. For the almond pastry, place almonds in mixing bowl and mill 15 sec/speed 9, or until fine. Scrape down sides of bowl with spatula. Add flour, sugar and butter and chop 5 sec/speed 6.

     

     3. Add egg yolk and cold water and mix 3 sec/speed 10. Bring pastry dough together on lightly floured surface or Thermomat. Form into a disc shape and wrap in Thermomat or cling wrap. Refrigerate for 30 minutes. Clean and dry mixing bowl.

     

     4. To make the lemon custard, place lemon zest, sugar and cornflour in mixing bowl and mill 15 sec/speed 9. Scrape down sides of bowl with spatula. Add eggs and milk and heat 10 mins/90C/speed 4 or until thickened. Place in a bowl, cover surface of custard with cling wrap to prevent a skin from forming and refrigerate for 30 minutes.

     

     5. Roll pastry dough between two sheets baking paper to 5mm thickness. Line the prepared tart tin with the pastry. Line the pastry shell with baking paper and baking beans and blind bake 15 minutes. Remove baking paper and beans and continue baking for 10 minutes or until golden. Remove tart shell from oven and cool.

     

     6. To make the basil sugar, place basil and sugar in mixing bowl and mill 5 sec/speed 7 until fine.

     

     7. Stir thickened cream into lemon custard and use to fill cooled tart shell. Arrange sliced strawberries over the custard and sprinkle with basil sugar. Garnish with young basil leaves and serve with thickened cream.

Thermomix Model

  • Appliance TM 5 image
    Recipe is created for
    TM 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:
Afternoon tea Supper Alcohol-free Vegetarian Baking Cooling Dessert Mother's Day Party Tart

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Strawberry Tart with Basil Sugar
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