THERMOMIX ® RECIPE

1 Blueberry Tart (a Curtis Stone conversion and adaptation)

Recipe's preparation

Base

Add flour, pre milled sugar, salt and butter to bowl and Turbo x 4 until combined. 

Add yolk and cold water and Turbo x 4 until it a dough ball begins to form, It does not need to be completely worked into a dough ball, you can shape the rest by hand during the next stage.

Turn dough onto a large piece of cling film and shape tightly into a ball. Refridgerate for 1 hr or more, the longer it hardens the easier it will be to roll it out later. 

Roll your pastry out into a circular shape between two sheets of baking paper.  You can flour the top and bottom if it helps it to stop sticking.  Roll it about 2-3mm thick or the same size as your flan tin.  Lay the dough onto your greased flan tin and press into the edges and up the sides.  Fix up any cracks and the edges with any spare pastry.  Put in fridge for at least 1/2 hour.  

Put flan tin on a baking tray (to catch any drips).   Put some baking paper on top of your pastry and fill it with either rice or dried chickpeas to 'blind bake' for 25 minutes or until the edges are set, they don't need to be fully cooked, just set.   Remove paper and weights and bake for a further 5 minutes until edges are golden.   Allow to cool completely.

Blueberry Topping

Grate lemon zest speed 9 for 15 seconds

Add butter to bowl and melt on 50c speed 1 for 2 minutes.

Combine whey (or buttermilk), pre milled sugar, yolks, flour, juice, vanilla and salt with the melted butter already in the bowl, speed 4 for 5-10 seconds until smooth. 

Add blueberries to cooled pastry base and pour the filling over the top ensuring all the blueberries are coated. 

Bake for 30 minutes (or up to 50 minutes if using whey instead of buttermilk) until filling is just set in the centre.  It may 'wobble' a little when you shake the tin but it will set more as it cools.   

When cool cut into wedges and dust with icing sugar