THERMOMIX ® RECIPE

1 French Blueberry Tart

Recipe's preparation

pastry

Place flour and butter into bowl and mix 20 secs, speed 5 or until resembles breadcrumbs

Add egg, sugar and water and mix 15 secs, speed 6 or until it all comes together into a pastry ball.

Tip mix out onto Thermomat and knead into a nice pastry ball.

Wrap in mat and refrigerate for 30 minutes.

 

Lightly spray a 25cm flan tin or ceramic dish.

Roll out the chilled pastry on the Thermomat to more than fit the tray, so you don't have to stretch it.

Place the tray upside down on the pastry, lift the Thermomat gently and turn upside down so the pastry is now in the tray.

Press neatly into the tray with the excess pastry folding over the sides.

Using your rolling pin, roll over the top of tray to trim neat edges.

Return to fridge for 20 mins. Preheat oven to 200 degrees

 

 

Place the berries in the pastry case.

In tm bowl, mix eggs, sugar, cream, flour and cassis on speed 5 until smooth.

Pour over berries.

Sprinkle with a little raw sugar.

Bake for 35 mins.