Vanilla Scented Lemon Cheesecake Flan

Need

• Pastry

• 45 Grams raw sugar
• 55 Grams shelled pistachios
• 1/2 Teaspoon ground cinnamon
• 130 Grams butter cut into cubes BUY
• 200 Grams bakers or strong flour
• 1 Pinch pink salt flakes BUY
• 1 large egg
• 1 Teaspoon vanilla bean paste BUY

• Filling

• 150 Grams raw sugar
• 4 lemons, zest, finely grated
• 1 Tablespoon vanilla bean paste + some more for the cream BUY
• 170 Grams cream cheese
• 3 eggs large
• 10 Drops doTERRA lemon oil (optional) BUY
• 160 Grams fresh lemon juice
• 300 Grams cream
• 1/2 Teaspoon ground vanilla bean powder (optional)

Do

1  

Pastry;

2  

Place sugar, pistachios and cinnamon into Thermomix bowl and mill 10 sec/speed 10.

3  

Add remaining pastry ingredients and blend 8 sec/speed 6.

4  

Press into a 25cm flan tin with a removable base and place into the freezer for 30 minutes or longer.

5  

Preheat oven to 160ºC.

6  

Remove base the from the freezer and bake 15 minutes until just becoming fragrant.

7  

Filling;

8  

Place sugar and zest into Thermomix bowl and mill 10 sec/speed 10.

9  

Add vanilla bean paste, cream cheese, lemon oil, eggs and blend 10 sec/speed 8.

10  

Add juice and blend 30 sec/speed 8.

11  

Pour into pastry base and bake for 40-45 minutes until just set in the centre. Remove from the oven and cool on a wire rack in the tin until completely cold. Transfer to the fridge until you are ready to serve.

12  

Before serving, whip the cream with a little extra vanilla bean paste, 20-40 sec/Butterfly/speed 4. Spread across the top of the cold tart and sprinkle with a very small amount of vanilla bean powder to garnish.