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!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 95 Grams Unsalted Butter cubed BUY
- 75 Grams Ten Times sugar (icing sugar) Recipe
- 1 Teaspoon Vanilla Bean Paste BUY
- 250 Grams Plain Flour
- 100 Grams Raw Caster Sugar BUY
- 2 eggs
- 70 Grams Unsalted Butter BUY
- 35 Grams Plain Flour
- 2 Tablespoons Vanilla Bean Paste BUY
- Enough frozen or fresh cherries to cover base (approx 300g and make sure they are pitted. You could use jarred cherries that are well drained.
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 min/60ºC/speed 1.
Add icing sugar, vanilla and flour and mix 20 sec/Interval.dough setting 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 caster sugar and eggs into bowl and beat 4 min/37ºC/speed 3.
Meanwhile, brown the 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 to cool.
Complete the filling mixture by adding flour and vanilla to Thermomix bowl and mixing 20 sec/speed 4 until well blended. Remove Butterfly before adding browned butter through hole in lid 30 sec/speed 3.
Sprinkle cooked and cooled pastry base with cherries, spread filling topping over, using spatula to even out if necessary and then bake 20-25 minutes until puffed and golden. Serve with whipped cream or ice cream.
Serve cold for best presentation.