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Strawberry Tart (Guy Grossi Recipe converted for Thermomix)


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4

Ingredients

8 portion(s)

Shortcrust pastry

  • 250 g plain flour
  • 1 pinch salt
  • 125 g unsalted butter, Room temp, chopped
  • 110 g raw sugar
  • 1 egg

Tart Filling

  • 250 g Milk
  • 110 g raw sugar
  • 375 g pure cream
  • 2 tablespoons plain flour
  • 2 teaspoons cornflour
  • 6 egg yolks
  • 1 lemon, grated zest

Decoration

  • 500 g strawberries, hulled & thinly sliced
  • 6
    2h 3min
    Preparation 1h 45min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 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.
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Recipe's preparation

  1. Add 220g of Raw Sugar in TM bowl & mill for 5sec/sp9/MC on.

    Divide Sugar into 110g portions and set aside 

    Lightly grease 24cm Flan tin

     

  2. Add flour, salt & butter into TM bowl & combine 20sec/sp4/Mc on (mixture should resemble fine breadcrumbs)

     

    Add 110g sugar and whole egg to TM bowl & mix for 15sec/sp4/MC on

     

    Transfer pastry onto Thermomat or floured surface & work into a flattened ball. Wrap pastry in Thermomat or plastic wrap and refrigerate for 1 hour

    Roll out pastry between 2 sheets of baking paper to roughly 2mm thickness, line flan tray with pastry 

    Preheat oven to 180 deg C

    Refrigerate Pastry in flan tin for 20 mins 

    Line pastry case with baking paper and pastry weights & trim the edges of the pasrtry

    Bake for 10 mins or until pastry is just starting to colour, remove weights & bake for a further 5 - 10 mins or until pastry is golden and dry (Pastry doesnt go back into the oven) Remove from oven and let cool completely

     

     

  3. Combine milk,sugar. lemon zest & 250ml cream to TM bowl cook 5mins/95 deg/sp2/MC on, let mixture cool down to 45 deg and add flour, cornflour & egg yolks to TM bowl & combine 30sec/sp5/MC on let mixture settle then combine for 2mins/sp6/MC on

    Transfer mixture to another container & leave to cool completley

    Wash & dry TM bowl & place butterfly in correct position & add remaining cream whisk cream 1min/sp4/MC on, or until whipped 

    Fold whipped cream into cooled mixture and spoon mixture into pastry tart case 

    Arrange the strawberries on the top and enjoy tmrc_emoticons.) 

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Accessories you need

  • Butterfly
    Butterfly
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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11

Tip

my oven is a conventinal oven, so adjust accordingly for fan forced oven 


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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