Preparation time
1h 0min
Total time
1h 45min
Portion
10
slice(s)
Level
medium
- TM 6
- TM 5
- TM 31
published: 2022/06/05
changed: 2022/06/05
Ingredients
Creme Patissiere
- Zest of half a lemon
- 100g caster sugar
- 600g full cream milk
- 5 large egg yolks
- 30g plain flour
- 1tsp Vanilla Paste
Pastry dough
- Zest of half a lemon
- 300g plain flour
- 100g caster sugar
- 1tsp baking powder
- 150g unsalted butter cubed
- 1 large egg plus one egg yolk
- 80g pine nuts rinsed in cold water
- Icing sugar to serve
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Mill lemon zest and caster sugar for 10 second, speed 9. Scrape down the bowl and repeat until zest is finely grated.
- Add remaining ingredients to bowl and using
"Thickening" mode at 100 degrees. If you don't have a TM6, cook for 7 minutes, 90 degrees, speed 4. - Transfer to a separate bowl and cover the surface of the custard with cling wrap to prevent a skin forming. Cool and then place into the fridge while you prepare the pastry.
- Mill lemon zest and 50g of the plain flour for 10 seconds, speed 9. Scrape down the bowl and repeat until the zest is finely grated.
- Add the remaining plain flour, caster sugar, baking powder and butter and combine for 20 seconds, speed 4.
- Add the egg and egg yolk and combine for a further 20 seconds, speed 4.
- Tip dough onto a floured bench or Thermomat and form into a ball. Flatten into a disc and wrap in the Thermomat or some cling wrap and place in the fridge to rest for one hour.
- Preheat the oven to 180 degrees, fan forced and grease and flour a 22cm pie dish and set aside.
- Divide the pastry into two pieces, one piece two thirds the total.
- On a floured surface roll the larger piece into a 2mm thick circle large enough to cover the bottom of the pie dish and up the sides. Roll onto your rolling pin and then flip it onto the pie dish, press it with your fingertipes so it sticks to the surface of the dish and cut off any excess. Pierce all over the surface of the dough with a fork.
- Fill the pastry shell with the cooled custard. Roll the remaining pastry into a disc to cover the custard and pinch the bottom and top pastry together.
- Sprinkle the damp pine nuts over the top of the pastry and push down gently so they stick to the pastry.
NOTE: my photo is missing the pine nuts as I had run out when making it at home. - Cook for 35-40 minutes until golden. Once cooked, allow to cool completely before dusting with icing sugar and serving.
Creme Patissiere
Pastry dough
Assembling the cake
Tip
To use up the 5 egg whites, give this Jatx Cracker and Walnut Torte a go. It's delicious!!
https://www.recipecommunity.com.au/baking-sweet-recipes/dis-jatz-cracker-and-walnut-torte/qcf6hiqm-464be-358670-beea0-4icl12xz
Thermomix Model
-
Recipe is created forTM 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 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!
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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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