Ingredients
- 340 grams caster sugar
- 8 eggs
- 350 grams cream
- 200 grams lime juice
- 100 grams lemon juice
- 1.5 times sweet shortcrust pastry, Page 129 ED cookbook
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Prepare 1.5 times the pastry from page 129 of the Everyday cookbook. Roll out and blind bake the pastry in a tart tin with a removable base for 12 - 15min on 180. Egg wash the cooked shell and put back in the oven for 5min.
In the TM bowl add the sugar and eggs and mix 1min on 6.
With the TM on 1 slowly add the cream and juice of the lemon and limes.
Put the tart back in the oven for 40-45min on 180, the filling will be set but wobbly. Cool for an hour, it will firm up. Dont cut before it is cooled as it will run.
Dust with icing sugar and serve with whipped cream and raspberries.
Tip
For extra flavour you could add the zest of a lemon and lime of add the zest as a garnish.
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.
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