THERMOMIX ® RECIPE

1 warm lemon tart

Recipe's preparation

base

weigh flour and salt into jug mix 2 secs speed 4,add chilled diced butter and mix 2 secs speed 5 till resembles breadcrumbs,then add 50g chilled water and mixed in interval speed till dough comes together dont over mix takes few seconds tip onto mat and bring dough together flatten into a disc wrap and chill in fridge for 1hr after that
set oven to 160

roll out dough to fit a 25cm tart tin i,i lined with paper,prick with fork and refrigerate again for 30min ,then cover with paper and fill with ceramic beans or rice cook 15mins remove paper and beans and cook for a furthert 5-10 mins till golden set aside to cool,you can premake base day before keep in airtight container
if you have two jugs whip eggs white as basic cookbook,in second jug make filling you can make egg white and put in bowl till you make rest filling do this first as you need squeaky clean jug

add sugar and butter to jug mix 10secs speed4/scrape down repeat
add egg yolks mix 10secs speed 4 scrape down and repeat
add flour lemon zest and juice and mix 10secs speed 4 scrape down and repeat till combined.i then folded in egg whites gentle using spatula pour into cooled pastry base and cook for 35-40mins till golden,the recipe advised to eat warm but hubby reckons still good day 2