Ingredients
Pastry
- 30 g raw sugar
- 60 g unsalted butter, cubed
- 60 g margarine
- 220 g plain flour
- 1 egg
Filling
- 200 g raw sugar
- 100 g unsalted butter, cubed
- 5 eggs
- 1 lemon zest and juiced
- 2 Lemon Juiced
- 1 lime juice
- 40 g lemoncello
- 125 g thin cream
Sauce
- 220 g raw sugar
- 2 lemon zest
- 1 lime zest
- 110 g water
- 80 g lemoncello
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
MILL sugar 10 sec/ speed 9.
Add butter, margarine and flour, MIX 10 sec / Speed 6.
Add egg and MIX 10 sec / speed 6.
Roll dough into a ball, wrap in plastic or in Thermomat and place in refridgerator for 60 min.
Grease a 2.5 cm x 26 cm flan tin or loose bottom tart pan.
Pre-heat oven 180 degrees
Roll pastry on Thermomat and line flan tin. Make sure there are no holes or cracks in pastry. refridgerate for another 20 min.
Line pastry base with baking paper and fill with rice or pastry weights. Blind bake for 10 min in oven. remove paper and weights and bake for another 10 min or until dry. Cool on bench.
MELT butter 60 sec/ 50 degrees / speed 4, scape down sides and repeat for another 20 sec if required.set aside, clean and dry bowl
Place sugar, lemon zest and MILL5 sec / speed 9
Add eggs, PROCESS30 sec / speed 9
Add melted butter PROCESS10 sec / speed 6 until combined
Add lemon and lime juice, lemoncello and cream.
PROCESS5 sec / speed 6 until combined.
Pour into cooled tart shell and bake 20-30 min. Until the filling is just set, but still has a slight wobble.
Place sugar, lemon and lime zest in bowl MILL2 sec / speed 9
Add water and DISOLVE the sugar for 4 min / 50 degrees / speed 1 /
"Counter-clockwise operation" Add lemoncello and STIR 5 min / 100 degrees / speed 1 /
"Counter-clockwise operation" NO MC
Pastry
Filling
Sauce
Tip
Best served cold.
This recipe uses 3 lemons. Zest the lemons and lime before juicing.
For a clearer sauce use castor sugar. You may also strain the zest out of the sauce if preferred.
Sauce maybe made while pastry is in fridge to cut down time.
Sauce is also yummy over ice-cream.
Tart maybe served with ice-cream or cream.
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.
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