Preparation time
0min
Total time
0min
Portion
10
portion(s)
Level
--
Ingredients
Pastry
- 300 g plain flour
- 30 g icing sugar
- 150 g Butter, chopped
- 1 egg yolk
- 2-3 tablespoons iced water
Filling
- 5 eggs
- 140 g caster sugar
- 300ml thickened cream, (1 bottle)
- 2 teaspoons Finely grated lemon rind
- 120 g lemon and lime juice, (2 lemons and 1 lime)
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place the flour, icing sugar and butter into the TM bowl and mix for 10 seconds/speed 6, or until mixture resembles fine breadcrumbs.
- Set dial to closed lid position and add egg yolk and water. Knead for 30 seconds/interval speed, or until the dough just comes together. Turn out onto a lightly floured surface and form into a ball. Flatten into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
- Roll the pastry out to 3mm thick and place into a lightly greased 24cm loose-bottomed flan tin. Trim the excess pastry, prick the base with a fork and refrigerate for 15 minutes.
- Preheat oven to 190 degrees.
- Line the pastry case with non-stick baking paper and fill with baking weights or uncooked rice. Bake for 10 minutes. Remove the paper and weights and bake for a further 10 minutes or until light and golden. Allow to cool. Reduce oven to 170 degrees.
- Place all the ingredients into TM bowl and mix for 10 seconds/speed 6. Stand 5 minutes.
- Pour mixture into the prepared pastry case and bake for 25-30 minutes or until just set. Cool and refrigerate until set.
- Dust with icing sugar and serve with vanilla bean ice cream.
Pastry
Filling
Thermomix Model
-
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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Comments
Beautiful!
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
I'm not much of a cook and didn't understand some of the instructions. I didn't know what closed lid position meant. I ended up using the dough function. I wasn't sure what flatten it in to a disc meant, I assume just flatten the ball slightly.
i also was confused about whether I needed to take the pastry case out of the tin before filling it. Is there any reason why I could not just cook the whole thing in a china/ceramic flan dish?
It didn't set properly, so I am assuming I will need to cook it longer next time. A nice recipe. Thank you.
I made this for work and it was a hit. Nice balance of pastry and filling.
Has anyone ever made this with a gluten-free base? If so, what did you change?
I made this tart today after making the Thermomix Lemon and Lime Marmalade recipe. When I served I spread a light layer of the marmalade over the tart before cutting it. It really added a flavour hit. Will definitely do again.
This recipe is just about perfect! The only thing I will do next time is leave the baking weights in for 15 mins (instead of 10 as my base started to rise) then continue baking for 5 mins. Perfect quantities for pastry and filling. Served with blueberries coulis from the EDC and whipped cream!
Yum!
***5 star Tart***
cipe.
This was my First ever tart and I received sooooo many compliments....thank you so much for such an easy to follow yummy recipe
Deb
Lemon and lime tart - This tart is a winner! The pastry is perfect and the filling is not too sweet and not too tart. I used 2 tablespoons of cold water in the pastry and cooked the tart for 35 minutes. This tart will be on the menu for Xmas day. Five stars! Thanks for sharing!
Update: As a special Father's Day request, I added a meringue layer to this tart. I used the meringue part of the lemon meringue pie recipe from the EDC. I cooked the tart as usual for 35 minutes at 170 degrees C, then I added the meringue layer and cooked for a further 5 minutes at 200 degrees C, I then allowed the tart to cool then refridgerated - perfect! Loved by all!
Hi Caroline - I made this tart for a birthday lunch today and it was AMAZING. Lovely flavour and gorgeous texture. Pastry was brilliant although I had to do two lots (the first pie crust broke up as I tipped the blind baking beads out - won't do that again!). That was a heart stopping moment because I'd just used the last of the butter. Thank goodness for Thermie; was able to make more butter in minutes and get myself back on track. And, a special thank you for including the weight of lemon and lime juice needed. If I'd used the '2 lemons and 1 lime' it could've been a disaster - I ended up having to juice 5 lemons (80 g) and 1-1/2 limes (40 g) to reach the stipulated 120 g.
I served the tart with Blueberry Coulis (Everyday Cookbook) and double cream and everyone wished they had space for seconds. Thank you for this brilliant recipe. It's my 'go to' from hereon in ... Leaneka
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