Ingredients
Uncooked Pastry Case
- 200g nut meal, almond or hazelnut or walnut
- 120g Coconut sugar
- 30g Coconut Flour
- 30g coconut oil, warmed at 37C so it is liquid
Raw Lemon Curd
- 60g Cashews Soaked, Until Soft ~4 hours
- 30g Coconut butter, Easy to make Yourself!!
- 1 lemon, juiced
- zest of 1 lemon
- 4 dates, pitted, If not using Medjool, soak first
- pinch tumeric, optional for colour
- 2 tablespoon water
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
*Make sure coconut oil is runny
Add nut meal, coconut sugar & coconut flour to TMX bowl. Combine speed 5/5 seconds
Add coconut oil and blend until you can form mixture into a ball - approx. speed 7/10 seconds.
Line a cupcake tin with either silicone moulds or gladwrap....the cases will not pop out easily otherwise.
Form mixture into small balls and press out into tin. Pop in the freezer for at least 30 minutes. You can then keep in either freezer or fridge until ready to use.
Drain and rinse the cashews.
Place all ingredients into TMX bowl and blend until completely smooth. 1 min/speed 10
Add to pastry cases and store in the fridge or freezer.
Pastry Cases
Lemon Curd
Tip
Recipe taken from //www.thesweetlifeonline.com/2013/01/25/raw-lemon-curd/ and //blog.afoodlyaffair.com/tag/uncooked-almond-pastry-cases/
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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