Ingredients
Very Lemon Tart
- 4 lemons, zest of 2 lemons, juice them all (220g)
- 275 gram Granulated sugar
- 110 gram unsalted butter, melted
- 200 gram plain flour
- 2 pinch salt
- 6 large eggs, at room temperature
- 120 gram whipping cream (full fat)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Heat your oven to 190 degrees celcius and put shelf in the middle. Have ready your flan dish, I spray mine lightly with oil.
Blitz all the sugar and zest in the bowl for 10 seconds/Speed 10 then set aside.
Melt your butter either in your microwave for a few seconds or in the bowl for 4 minutes/ 37 degrees / Speed 2 then pour into a jug and set aside. Meanwhile juice your lemons if not done already.
Add flour to the bowl with 50g of the sugar and lemon mix, a pinch of salt and mix 5 seconds / Speed 4. Scrape down the sides.
Without the measuring cup, turn to Speed 2 and slowly pour in melted butter through the lid until the dough begins to come together and resembles breadcrumbs.
Pour the crumb mixture into your flan dish and press evenly up the sides with your fingertips and flatten into the base. Place your pie weights onto the crust ready to bake.
Bake for 20 minutes or until the crust is light golden brown. Remove from the oven and allow to cool slightly whilst you make the filling.
Pic of when the crust is cooked
Put aside a generous spoonful of the lemon and sugar mix. Place the remainder into your bowl with the lemon juice, eggs, cream and another pinch of salt. Blend 15 seconds/Speed 6 MC on.
Place the flan dish back into the oven on a tray. Pour the filling into the still warm crust (pic below) then bake for 25-30 minutes until the centre of the tart is cooked (it will wobble).
Cool the tart on a wire rack then refrigerate.
Before serving liberally sift the reserved lemon and sugar mix over the tart. Slice into wedges and enjoy!
CRUST
FILLING
Tip
I use a 24cm earthenware flan dish (3cm deep) - or you could use a larger dish (say 28cm) that is less deep.
If you want to use a loose based tart tin, then make sure there are no cracks in the crust before you pour in the filling and keep and eye on baking times. If there are any cracks in your base, make up a quick flour and water paste and fill them up!
Credit for the none TM recipe I converted goes to Lori Longbotham
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
Thank you Kirstie for your comments
If you make it again and there is more liquid left over you could pour it into little ramekin dishes perhaps and bake with the tart, making separate lemon puddings.
Thanks for the heads up too re the leak if you use a loose base tart pan, I've amended the recipe accordingly.
Alison GlastonburyIndependent Thermomix ConsultantFB Page: Mix with Great Results
I made this today for dessert. I used a loose base tart dish and it leaked. Next time I would definitely use a solid tin.
I also found there was ALOT of liquid (filling) mixture and I didn't use it all, that may have been due to the lemon size though (slightly bigger then average I'd say).
I also just quickly rinsed my bowl between the base and filling.
Very lemony as the name suggests and very yummy. Thanks for sharing