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1 Lemon and Raspberry Tarts

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Lemon and Raspberry Tarts

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4

Ingredients

6 portion(s)

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/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.

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Tip

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

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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  • The lemon curd was fantastic bUt the raspberry one...

    Submitted by magda11 on 17. April 2018 - 20:44.

    The lemon curd was fantastic bUt the raspberry one remained too runny. The pastry shell was pretty average too.

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  • Very nice! Our raspberry curd

    Submitted by Tana64 on 13. April 2016 - 12:21.

    Very nice! Our raspberry curd wasn't as vibrant as the photo suggest, but was beautifully tasty. We made mini-tarts, and the intensity of the curds suited them well (wouldn't want a family-sized tart!)

    ---Tana64


    "There is no love more sincere than the love of food." - George Bernard Shaw


     

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  • I have only tried the

    Submitted by Mandi B on 2. August 2015 - 11:46.

    I have only tried the raspberry curd and it's brilliant, perfect texture. And so EASY, if you've ever stood stirring curd on a stove top! I'm using it to sandwich meringue layers together - yum!

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  • I made it as one large tart

    Submitted by chrisnunn on 5. August 2012 - 23:11.

    I made it as one large tart and it was fantastic. Curd set perfectly.

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  • Hi Get in my belly.   Did you

    Submitted by Thermomix in Australia on 9. July 2012 - 12:15.

    Hi Get in my belly.   Did you definitely set the temperature to set both curd at 90C?  

    Thermomix Head Office

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  • Hi Get in my belly.  We have

    Submitted by Thermomix in Australia on 9. July 2012 - 11:30.

    Hi Get in my belly.  We have passed this feedback on to our Recipe Development team.  We will get back to you today with some troubleshooting tips.

    Thermomix Head Office

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  • I tried this one, it ended up

    Submitted by Get in my belly on 8. July 2012 - 14:35.

    I tried this one, it ended up like lemon soup... neither the lemon curd or the raspberry curd set - even after 24hrs in the fridge... tmrc_emoticons.((

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  • These tarts look fantastic!!

    Submitted by Donna O'Sullivan on 5. July 2012 - 16:46.

    These tarts look fantastic!! Can't wait to try them

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