Well I made it…yes the tart, but I made it in the City to Surf…and it was fun. Not so bad after all, and great to catch up with a bunch of Thermomix girls…crazy bunch. I admit I was glad to park it on the train on the way home, I am not as young as I used to be! Thoughts turned to Sunday dinner, a tradition in my household, and as I had already made the pastry for this, figured it would be quick and easy to finish it off….and so here it is; Fast Food for a busy Sunday, Thermomix style!
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Need
-
Shortcrust pastry
- 260 Grams plain flour
- 2 Tablespoons caster sugar
- 130 Gram cold butter cubed BUY
- 1 egg yolk
- 60 Grams sour cream
- 1 Teaspoon almond essence (optional)
-
Filling
- 60 Grams sugar
- 1 lemon, zest
- 1/2 Teaspoon cardamom seeds
- 4 egg yolks
- 200 Grams cream
- 200 Grams milk
- 20 Grams cornflour
- 50 Grams maple syrup
- 250 Grams blueberries (fresh or frozen)
Do
- 1
Shortcrust pastry;
- 2
Place flour, sugar and butter into Thermomix bowl and mix for 5 sec/speed 5.
- 3
Add remaining ingredients and mix for a further 10 sec/speed 5.
- 4
Tip out onto floured Silpat mat and press into a disc.
- 5
Roll out to fit a 18-20cm flan tin with removable base. Place in freezer for up to 3 hours but at least 30 minutes.
- 6
Preheat oven to fan forced 180ºC and blind bake for 20 minutes. Remove beans before filling
- 7
Filling;
- 8
Place sugar, zest and cardamom into Thermomix bowl and mill for 15 sec/speed 9. Reserve a little for garnish.
- 9
Add remaining ingredients except blueberries and insert Butterfly.
- 10
Cook for 8 min/80ºC/speed 4.
- 11
Cook a further 2 min/90ºC/speed 4.
- 12
Pour into pastry base and tap on bench to settle filling. Top with blueberries and return to oven for 5 minutes.
More
Cool before serving dusted with reserved lemon and cardamom sugar and of course, the obligatory dollop of whipped cream…oh well, I now balanced out the burnt calories of this morning. A happy excuse for dessert tonight at least!
