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Best lemon and pine nut tart recipe ever


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Ingredients

3 portion(s)

Pine nut pastry crust

  • 280 g pine nuts
  • 70 g sugar
  • 460 g plain flour
  • 230 g unsalted butter, at room temperature
  • 1 --- large egg
  • 1 teaspoon vanilla extract

Lemon Tart

  • 1 Pine nut crust
  • 2 large eggs, Cold
  • 2 large egg yolks, Cold
  • 170 g sugar
  • 130 g fresh lemon juice
  • 100 g unsalted butter, Cold and cut into 6 pieces
  • 6
    1h 0min
    Preparation 35min
    Baking/Cooking
  • 7
    advanced
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
5

Recipe's preparation

    Pine nut crust
  1. This makes enough for 3 tarts but is hard to divide as it only uses one egg.


    Place the pine nuts into the TM bowl. Turbo a few times.


    Add Sugar and flour.


    10sec/Speed or until nuts are finely ground.


    Add butter, egg and vanilla extract.


    20sec/speed 4 until well combined.


    Remove dough and divide into 3 equal parts and wrap in glad wrap and place in fridge for 10 minutes. 


    If you only want to make 1 tart then the rest can be kept for a couple of days in the fridge or months in the freezer.


    Pre heat oven to 180 deg celsius or 160 fan forced. Butter and flour a 20cm fluted tart pan with a removable bottom. 


    Remove dough from fridge and roll out on a well floured surface.  Roll it out 25cm diameter and lay it over the 20cm pan and press it in. Don't worry if it tears or breaks up. You can use left over pieces to patch any holes.


    Prick tart base with fork to prevent it from puffing up unevenly.


    Bake the crust for 25 minutes or until golden brown.


    Remove from oven and allow to cool while you make the lemon tart filling.


     


     

  2. Lemon Tart
  3. We are basically going to make a Sabayon.


    Add butterfly attachment to TM bowl.


    Add eggs and egg yolks  and sugar 30sec/speed 3 until mixture is smooth.


    Then: 10min/80deg C/Speed 3.  MC in place


    After 2 minutes once mixture has thinkened a little add 1/3 of the lemon juice over MC.  


    After another 2 minutes and once it has thickened up again add 1/3 lemon juice over MC and repeat again in another 2 minutes.


    Let mixture then cook out the 10 minuites.


    Now set 50deg c/4 min/ speed 3.


    While on speed 3 add the blocks of butter one at a time.


    Wait for the block to melt into the mixture before adding the next one. You will hear it once it melts.


    Continue this until all the butter is incorporated.


    Pour the Sabayon into the crust mould. It may look runny at this stage but it will thicken once it cools down.


    Turn on the grill in the oven. Place the lemon tart under the grill with the oven door open. Allow tart to caramlise on top. This will only take a few seconds so BE CAREFUl. If you have those food blow torches then it would be a lot easier to use it.


    Place in fridge to cool.


    Serve at room temp or cold.


     

10

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11

Tip

The recipe works really well with any sweet short crust pastry as well


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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Comments

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  • I made this recipe the other

    Submitted by McBec13 on 17. June 2014 - 18:39.

    I made this recipe the other day. It was truelly amazing. The Sabayon was so easy to make. Thank you for a great recipe

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