THERMOMIX ® RECIPE

1 Lime Tart

Recipe's preparation

Pastry

Mill rice for 2 mins Speed 9. Set aside.

Place sugar and lime zest into TM bowl. Mill 10 secs Speed 10. Scrape down.

Add plain flour, rice flour and butter. Mix for about 10 sec on Speed 6. Set dial to closed lid position, mix 1 min interval speed. Wrap it in plastic film, and rest in the fridge for at least 15 minutes.

Roll out the pastry 2mm thick and line a 20cm fluted flan tin with a removable base. Rest and chill again then blind bake at 170˚C for 8-12 minutes until lightly golden. Set aside.

Lime Curd Filling

Insert butterfly and add eggs, yolks and sugar to clean dry TM bowl. Cook for 12 mins at 80˚C on Speed 3. It's done when the lines in the vortex remain in place or you can draw a figure 8 on top of the custard and it stays there.

Then add one third of the lime juice and cook 5 mins at 80˚C on Speed 3, again until you can see the lines holding in the vortex. Repeat the process until all the lime juice is used and the mixture is light and fluffy.

Add cubed butter and whisk in, 1 min, Speed 1 then pour into the tart base. Putting it in the fridge will speed up setting.

Once set, lightly caramelise the surface with a brulee torch or grill. Serve at room temperature with double cream.