Baking - sweet

4.6 (9)
thumbnail image 1
thumbnail image 1
Preparation time
0min
Total time
0min
Portion
6 portion(s)
Level
medium
  • TM 31
published: 2012/07/04
changed: 2012/09/12
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Ingredients

Tart shells

  • 50 g sugar
  • 100 g unsalted butter
  • 200 g plain flour
  • 1/2 tsp salt
  • 50-60 g water, chilled

Lemon curd

  • 200 g sugar
  • 3 lemons, zest and juice only
  • 120 g unsalted butter, cut into cubes
  • 2 eggs
  • 1 egg yolk

Raspberry curd

  • 80 g sugar
  • 200 g frozen raspberries
  • 20 g lime or 20 g orange juice
  • 80 g unsalted butter, cut into cubes
  • 2 eggs
  • 2 egg yolks
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Recipe's preparation

    Tart shells

  1. Preheat oven to 200C. Grease a 26cm cake tin or 6 - 8 small tart tins, depending on the size of the tarts you want to make.

  2. Place sugar, butter, flour and salt into mixing bowl and mix 10 sec/speed 6 until mixture resembles breadcrumbs.

  3. Add water and knead 10-20 sec/Closed lid"Closed lid" /Dough mode"Dough mode" to form dough. Adding more water through hole in lid if necessary to bind.

  4. Turn pastry out onto a floured surface and lightly knead to bring together. Form dough into a ball shape, wrap in plastic wrap and refrigerate for approx.15 minutes.

  5. Roll out pastry and line prepared tart tin/s, pricking each base multiple times with a fork.

  6. Bake at 200C for 18 minutes or until golden brown in colour.

    7. Lemon curd

  7. Place sugar and lemon zest into mixing bowl and mill 10 sec/speed 8.

  8. Add lemon juice, butter, eggs and egg yolk and beat 21 min/90C/speed 3.

  9. Strain mixture through a fine-meshed sieve into a bowl, cover with plastic wrap and refrigerate until set. Thoroughly clean and dry mixing bowl.

    10. Raspberry curd

  10. Place sugar and raspberries into mixing bowl and mill 10 sec/speed 8.

  11. Add lime or orange juice, butter, eggs and egg yolk into mixing bowl and beat  21 min/90C/speed 3.

  12. Strain mixture through a fine-meshed sieve into a bowl, cover with plastic wrap and refrigerate until set.

    13. Assembly

  13. Take tart shell/s and spoon in lemon curd, leaving space in the centre for 1 tablespoon of raspberry curd. Place 1 tablespoon of raspberry curd into the centre of lemon curd and, using a sharp knife or skewer, create designs by drawing the raspberry curd carefully around the lemon curd in circular motions. Place tart/s back into refrigerator to re-set if required before serving.

Tip

This recipe has been converted for use in the Thermomix.  The original recipe appeared in Good Food Magazine July 2012.

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

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.

Recipe's categories:
Afternoon tea Brunch Dinner Supper Creative Low budget Natural Birthday Buffet Children birthday Gift Party Picnic Children food Vegetarian Dessert Mother's Day Spring Summer Valentine’s Day Tart

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Lemon and Raspberry Tarts
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