Blueberry Maple Custard Tart

by Tenina Holder

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!

Need

  • Shortcrust pastry
  • 260 g plain flour
  • 2 tbsp caster sugar
  • 130 g butter, cold, cubed
  • 1 egg yolk
  • 60 g sour cream
  • 1 tsp almond essence (optional)
  • Filling
  • 60 g sugar
  • 1 lemon, zest
  • 1/2 tsp cardamom seeds
  • 4 egg yolks
  • 200 g cream
  • 200 g milk
  • 20 g cornflour
  • 50 g maple syrup
  • 250 g 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!

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