OK so weekly went to fortnightly all of a sudden...but I had a flop! Yes a disaster, an ice-cream that was good for you...I won't go into detail, but needless to say there were leftovers and I had planned to put it up here, but leftovers in my house only mean one thing! NOT GOOD ENOUGH for my eating public! This week we are on track however with more than one posting, so hold on to your mouse, and get ready to hit the copy and print button!
In honor of my beautiful strawberries which are so pleasing to the eye as well as tasty, and along with the fact that I was given some juicy ripe limes at work (thanks to you Susan!) I thought a pairing of the two would be magnificent...so here is another dessert I know, but what can I say...dessert...it's a little word, often misspelled and often mis-cooked, but it is music to my ears.
May I present; Lime and Strawberry Tart.
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- 160 Gram plain flour
- 70 Gram Almonds blanched toasted in hot oven BUY
- 80 Gram icing sugar
- 1 Teaspoon vanilla essence
- 160 Gram unsalted butter, cold and cubed
- A little cold water
- 1 lime, zest
- 150 Gram white chocolate
- Juice 4 limes or 3 small lemons
- 2 sachets of unflavored gelatin (100 grams) or equivalent in agar agar
- 120 + 300 Gram whipping cream
- 2 Tablespoon caster sugar
- 100 Gram sour cream or greek yoghurt
- Strawberries for topping
- 100 Gram strawberry jam, homemade
Place all ingredients except butter and water into Thermomix bowl and turn speed to 6 for about 5 seconds until the mix resembles coarse breadcrumbs.
Add butter and continue to process on speed 7-8 until pastry comes together. Add cold water if necessary.
Press into greased tart dish (with a push up center) and smooth up the sides. The mix should be quite soft.
Freeze for 30 minutes or until solid. Blind bake in pre-heated 175oC oven for 20-30 minutes until crust is quite cooked and golden. Set aside to cool
Place zest and chocolate into Thermomix bowl and chop for 10 seconds on speed 9.
Add first amount of cream and heat for 2 minutes at 60oC on speed1.
Meanwhile place gelatin on top of juice in separate bowl and stir. Allow to soften.
Add gelatin mix to Thermomix bowl and blend for 5 seconds on speed 8. Pour into separate bowl and allow to cool completely.
In clean dry bowl, use Butterfly attachment to whip second amount of cream with sugar and yogurt.
Add lime mixture into Thermomix bowl and gently incorporate on speed 4-5 with the help of the spatula if necessary.Pour into cooked tart shell and set for several hours.
Garnish with sliced strawberries and drizzle with heated strawberry jam (or Strawberry Dessert Syrup.)