Ingredients
Pastry
- 300 grams plain flour
- 30 grams icing sugar
- 150 grams butter chopped
- 1 egg yolk
- 2-3 tablespoon ice cold water
Curd
- 165 grams raw sugar
- 150 grams butter cut into pieces
- 2 whole eggs, room temperature
- 2 egg yolks, room temperature
- 100 grams lime juice, about 4 -6 limes
- 60 grams Passionfruit juice, strained to remove the seeds
- 1 Zest of Lime
- or
- 160 grams lemon juice & zest of 1 lemon
Meringue
- 4 egg whites, room temperature
- 215 grams castor sugar
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. If need to make icing sugar please do so before you start, lightly greased 24cm loose-bottom flan
2. Place flour, icing sugar and butter into th TM bowl. 10sec/speed6. until its fine breadcrumbs
3. Lid on MC removed. add yolk and water. 30 seconds/
"Dough mode" until just comes together.4. Turn out onto floured surface, bring together until it forms a ball. Wrap in gladwrap and refrigerate for 30 mins
5. Preheat oven to 190deg.
6. Roll out pastry 3 mm thick and line 24 cm loose-bottom flan. Trim excess, prink with a fork and refrigerate for 15 mins.
7.Line pastry case with nonsick baking paper and fill with weights, bake 10 mins. remove weights and paper and bake for a further 10 mins or until just golden.
8.Allow to cool before curd is put in.
1. Place raw sugar and cut butter to TM bowl 15sec/ speed 5
2. Place lime & passion juice, zest of lime and room temperature eggs and yolks to the bowl. 24mins/75deg/speed3
3. Mixture should be think and will thicken slightly on cooling. if not yet thick 4mins/85deg/speed3
4. Cool slightly and add to cooled base. refrigerate overnight
1. Put the butterfly whisk into TM bowl and whisk egg white at 50 degrees, speed 4 for about 4 mins until thick. Keep on speed 4 and slowly add in the caster sugar.
2. Pipe onto curd,i have used a large star nozzle to pipe onto curd.
3. Use a blow tourch to lighlty burn the tops of the meringue peaks. or place under grill, please make sure you watch it under the grill!!
Pasrty - this step is best done the day before
Curd - set overnight
Meringue top - best done on day of serving
Tip
Base and curd best done night before and meringue done day of.
warning can be very yummy 
Thermomix Model
-
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
This was seriously devine. The flavour and texture of the lime and passionfruit curd was beautiful and so yummy. Was a huge hit on Christmas day, We love meringue so i increased the merinue mixture by 50%
Will definately make again!
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