Caramel Pie Slice by Carmel2222. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

Desserts & sweets Desserts & sweets

Preparation time

5min

Total time

30min

Portion

16 piece(s)

Level

easy

TM 6
TM 5
TM 31

by Carmel2222

published: 2022/07/29

changed: 2022/07/29

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Ingredients

Base

145 grams Butter
180 grams plain flour
95 grams dessicated coconut
80 grams icing sugar

Caramel Filling

225 grams Dark Brown Sugar
135 grams Butter
240 grams milk powder
125 grams Boiling water
70 grams golden syrup

Whipped cream top

45 grams icing sugar
500 grams thickened cream

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Recipe's preparation

Caramel pie Slice

Pre heat your oven to 160 degrees (fanforced).

Now grease and line a square slice/cake tin, approx 20cm square.

Weigh into the bowl the 145g of butter.

Melt the butter for 3 mins, 60 degrees, speed 2. (Or longer if its not fully melted).

Next add the 180g of plain flour.

Next add the 95g of dedicated coconut.

Next add the 80g of icing sugar.

Mix for 15 seconds

reverse speed 3.

Scrape down the sides and mix again for 5 seconds reverse

speed 2.

Now press out the base mixture into your lined tin using the back of a spoon to smooth it out and bake in a moderate oven for around 15 mins or until it's a light golden colour.

Wash and dry you mixing bowl and attach the butterfly.

Now add the 225g of dark brown sugar.

Add the 135g of butter (chopped into chunks).

Add the 240g of milk powder.

Add the 125g of boiling hot water.

Add the 70g of golden syrup.

Now cook for 12 min 30sec at 90 degrees speed 4.

Once finished, quickly pour the caramel mixture on top of the
pre-cooked base and allow to cool completly before adding the cream topping.

Wash and dry the mixing bowl.

Now add the 45g of icing sugar.

Now add the 500g of thickened cream.

Now whip on speed 3 for approx 1-4 mins or until stiff peaks are formed. (Be careful not to overwhip)

Next spread the cream topping onto the caramel filling and pop into the refrigerator until set. Once it is set you can then slice it up and also top with some shaved chocolate to decorate.

Thermomix Model

Recipe is created for
TM 6

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.
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!
Recipe is created for
TM 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.