- TM 31
Ingredients
Crust
- 60 g almonds
- 35 g Coconut sugar
- 105 g Gluten Free Flour Mix
- 10 g Guar Gum
- 80 g coconut oil
- 1 egg
Custard
- 3 eggs
- 1 vanilla pod, seeds scraped
- 40 g Coconut Syrup
- 180 g coconut cream
- 100 g rice milk
- nutmeg to sprinkle
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 180C
2. Place almonds and coconut sugar in Thermomix bowl and blitz for 10 seconds / speed 8
3. Add flour, guar gum and coconut oil and mix for 5 seconds / speed 7
4. Add egg and mix for 15 seconds / speed 5
5. Wrap mixture in glad wrap and refrigerate for 15 minutes
6. Press pastry into either 10 – 12 mini tart cases or large tart dish. Place in the fridge for 30 minutes.
7. Cover with baking paper and fill with either rice or weights. Bake in oven for 10 minutes
8. Remove rice / weights and paper and bake for another 5 – 10 minutes until golden brown1. Add milk to clean Thermomix bowl and heat for 1 ½ minutes / 60C / speed 1
2. Add vanilla pod seeds, coconut syrup, coconut cream and rice milk and mix for 20 seconds / speed 4.
3. Pour into Pastry case/s. Sprinkle with nutmeg. Bake in oven for 15 – 25 minutes (depending on size of tart/s) or until set.
4. Remove from oven, allow to cool, then refrigerate for 20 – 30 minutes.
Crust
Custard
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.
Comments
A definitely for me thanks for sharing
Patsy McCafferty
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