Browned butter just sounds delish doesn't it? This tart was so yum, that it disappeared within minutes of arriving in the work kitchen...an all time record perhaps. Glad I nabbed a slice at home! The berries could be fresh or frozen but need to be quite tart, (pardon the pun) to off set the buttery, sweet texture of pastry and filling combined. Please don't complain about calories on this one, just have a sliver and enjoy, AND with more cream if at all possible!
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 95 Gram Butter - Unsalted cubed
- 75 Gram icing sugar
- 1 Teaspoon vanilla bean paste
- 250 Gram plain flour
- 120 Gram caster sugar
- 2 eggs
- 70 Gram Butter - Unsalted
- 35 Gram flour
- 2 Tablespoon vanilla extract
- Enough frozen or fresh mixed berries to cover base (approx 300g)
Preheat oven to fan forced 175ºC and butter a loose bottomed flan tin.
To make pastry, place butter into thermomix bowl and melt for 4 minutes at 60ºC on speed 2.
Add icing sugar, vanilla and flour and with dial set to closed lid position, mix on Interval speed for 20 seconds until it resembles wet crumbs.
Push into flan tin and bake for 15 minutes or until golden and puffed up. Cool.
Without cleaning bowl, insert Butterfly and place sugar and eggs into thermomix bowl then beat for 4 minutes at 37ºC on speed 3.
Meanwhile, brown your butter by heating it in a light coloured saucepan on Induction 5-6, stirring occasionally until it turns a nutty brown colour. Do not over brown, err on the side of not brown enough. It will smell very fragrant and delicious, without any overtones of burnt! Set aside.
Complete the filling mixture by adding flour and vanilla to thermomix bowl and mixing for a further 20 seconds until well blended. Remove Butterfly before adding browned butter through hole in lid for 30 seconds with the blade turning on speed 3-4.
Sprinkle cooked and cooled pastry base with berries, spread filling topping over, using spatula to even out if necessary and then bake for a further 20-25 minutes until puffed and golden.
Serve cold for best presentation.