Fruit Tart

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Fruit Tart

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Ingredients

70 piece(s)

Fruit Tart

Dough (Base)

120 g icing sugar
500 g Flour, Plain
250 g Butter, cold, cubed
2 egg yolks
2 level tbsp water, cold

Filling

0.6 litre thickened cream
3 level tbsp caster sugar
2 level tbsp custard, (optional)

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6

1h 45min

Preparation 1h 30min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 6
  
  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.
9

Recipe's preparation

Dough (Base)

Mix icing sugar and flour

for 20 seconds.

Add butter and knead

for 2 minutes.

Add egg yolks & cold water and knead

for 5 minutes.

Leave dough to set for 15 minutes.

Transfer dough into the tart tins and bake for 12 - 15 minutes at 180°C.

Filling

Place the butterfly whisk. Add 600 ml thickened cream and 3 tbsp caster sugar and whip. Do not cover the MC (watch closely after 20 sec) so as to monitor not to over whipped. **Add the custard if preferred.

Pipe the filling into the prepared base.

Add fruits as desired as the toppings.

Accessories you need

Butterfly
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Spatula TM5/TM6
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Tip

"Slow Cooking" 5

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.