Ingredients
Shortcrust Pastry or use your own shortcrust pastry
- 235 g plain flour, plus extra for rolling out
- 110 g Butter
- 55 g sugar
- 15-20 g water
Coconut Filling
- raspberry jam
- 225 g caster sugar
- 225 g Butter
- 2 eggs
- 225 g Desiccated Coconut
- 1 teaspoon vanilla essence
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place flour, butter and sugar into mixing bowl, mix 10 seconds/speed 6 or until it resembles fine breadcrumbs.
Add water and knead for 20-30 seconds/
"Dough mode" . Mix will still look like clumps of breadcrumbs.Turn out onto a thermomat or a floured surface and work into a ball. Leave to rest for approx 15 mins either wrapped in a thermomat or in a bowl, covered.
Roll out onto a floured surface or a floured thermomat - yes, it will need to be floured! Use flour on the rolling pin and on top of the dough as it's quite a sticky firm dough, you may need to roll it out twice. Roll out so it's not too thick and you'll get more cases out of it, but don't roll it too thin.
Using a cookie cutter (plastic on your thermomat), cut out shapes to fit your pie/muffin/cupcake tin which has been greased. Gently press the discs into the tin and set aside.
Wash and dry bowl.
Preheat oven to 180 degrees celsius
Add butter, sugar, eggs, coconut and vanilla essence to the bowl.
Mix for 5 seconds/speed 5. Scrape down and repeat if necessary. Just needs to be all combined.
Place approx half a teaspoon of jam into the uncooked pastry case.
Place a heaped teaspoon full of filling mixture on top of the jam, ensuring that it doesn't go over the side of the pastry case. Does not need to be pressed down, just place on the top. You will probably have some filling left over.
Bake in the oven for approximately 20 minutes until a dark golden brown.
Leave in the tin for 10 minutes so that the pastry firms up, then turn out onto a wire rack to cool.
Enjoy!! Store any that don't get eaten straight away in an airtight container, will last for days!
You can also make a large tart with this too.
For the Pastry
For the filling
Tip
Thermomat is useful.
Use a gluten free pastry to make gluten free, the filling is gluten free.
Suitable for both TM31 and TM5
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.
Comments
Absolutely awesome recipe, thanks for sharing x
So very delicious!!! A must-try recipe