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1 Lemon curd slice with blueberries

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Lemon curd slice with blueberries

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Ingredients

12 slice(s)

Base

  • 75 grams raw sugar
  • 210 grams plain flour
  • 180 grams Unsalted butter, chilled and cubed
  • 1 egg yolk
  • 2 tablespoons cold milk

Lemon Curd

  • 2 Quantities of lemon butter as per EDC cookbook

Crumble

  • 25 grams raw sugar
  • 80 grams almonds
  • 50 grams plain flour
  • 50 grams Unsalted butter, chilled and cubed
  • 1 egg yolk
  • 1 Punnet of fresh blueberries
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  • 6
    2h 0min
    Preparation 1h 0min
    Baking/Cooking
  • 7
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    Base

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

  2. Add flour and mix 6 sec / speed 6.

  3. Add butter and pulse with the turbo button twice or until mixture resembles fine breadcrumbs.

  4. Add yolk and milk and mix 8 sec / speed 6 or untl the mixture comes together into a ball.

  5. Turn out onto thermomat, shape into a disk, wrap the dough in the thermomat and place in fridge to chill for 30 minutes. Clean and dry bowl.

  6. Preheat the oven to 180 degrees. Thoroughly grease a loose bottom rectangle flan tin with butter.

  7. Remove dough from fridge, lightly flour the thermomat to avoid sticking and  roll out into a rectangle shape large enough to line the flan tin, with enough to hang over the edges. Prick all over with a fork, then chill for a further 15 minutes.

  8. Bake pastry for 30 - 35 minutes until golden and dry (some of the overhanding dough may drop off, so place a tray on the rack below. Cool at room temperature.

    9. Crumble

  9. Place sugar in bowl and mill 4 sec / speed 6.  Set aside.

  10. Add almonds to bowl and mill 10 sec / speed 7.

  11. Add sugar, flour and butter and pulse with the turbo button once or twice until mixture resembles course breadcrumbs.

  12. Add egg yolk and mix for 8 sec / speed 2. Set aside and refrigerate until required.

    13. To assemble

  13. Spread lemon butter over the cooled pastry, then scatter over crumble mixture.

  14. Bake for a further 25 - 30 minutes until golden. Cool completely in the pan.

     

  15. Remove from pan.  Scatter with fresh blueberries, dust slice with icing sugar and serve with a dollop of creme fraiche or cream.  Enjoy!

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Tip

I have estimated 3 hours overall time, which allows 1 hour for base to cool and slice to cool to room temperature as well as time to prepare the lemon butter, which can be done while base is setting in fridge and cooling from oven.

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.

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  • Looks yummy!  Have made the

    Submitted by Ros Teirney on 25. October 2012 - 16:20.

    Looks yummy!  Have made the curd - now on with the rest.  tmrc_emoticons.)

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  • Adapted from Delicious

    Submitted by Bkb on 24. October 2012 - 17:00.

    Adapted from Delicious Magazine August 2012 issue.

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