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Raspberry Tart


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Ingredients

1 portion(s)

Sweet Shortcrust Pastry

  • 1 portion Sweet Shortcrust Pastry, EDC Page 129

Filling

  • 5 eggs
  • 140 grams caster sugar, Make your own Caster Sugar (Raw Sugar mill 150-250g 2 SEC/SPEED 9)
  • 300 grams thickened cream (chilled)
  • 1 --- lemon peeled and then zested
  • 120 grams Raspberries fresh
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Recipe's preparation

    Prepare Pastry as per the EDC recipe for Sweet Shortcrust Pastry Page 129
  1. Filling


    Place all the Filling ingredients into the TM Bowl and mix for 10 SEC/ SPEED 6. Stand for 5 minutes.


    Pour mixture into cooled prepared pastry case and bake it for 25-30 minutes or until just set.  Cool and refrigerate until set.



    Serving suggestion:


    a quick and easy Raspberry Coulis, whipped cream,roasted coconut flakesand dust with icing sugar.


     

  2. Raspberry coulis
    200 grams fresh raspberry, 2 tablespoons caster sugar, 1/2 cup water. Combine all these ingredients and blend 20 SEC/SPEED 4.


    Roasted Coconut flakes
    Preheat oven to 180 degrees, prepare oven tray with baking paper and sprinkle with 1/3 cup moist coconut flakes, oven roast for 10 mins or until golden brown. Use as a sprinkle on top of whipped cream when serving for texture.


     


    Whipped Cream
    Insert butterfly into Thermomix bowl.  Place 300 grams into mixing bowl with 15 grams icing sugar and whip 35 SEC/ SPEED 3.5 or until desired consistency is achieved. take care not to overwhip.


     

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Accessories you need

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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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