This is so perfect for a high tea, or something a little bit special. Elegant, scented with vanilla and lemon, my two favourite flavours for just about anything sweet, and with a delicious pistachio studded shortcrust that would be perfect baked into its own biscuit to be honest.
You can make this well in advance of needing it. I hope you have a special occasion in mind, because it is all that and more!
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- 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 BUY
- 1 Pinch pink salt flakes BUY
- 1 large egg
- 1 Teaspoon vanilla bean paste BUY
- 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)
Place sugar, pistachios and cinnamon into Thermomix bowl and mill 10 sec/speed 10.
Add remaining pastry ingredients and blend 8 sec/speed 6.
Press into a 25cm flan tin with a removable base and place into the freezer for 30 minutes or longer.
Preheat oven to 160ºC.
Remove base the from the freezer and bake 15 minutes until just becoming fragrant.
Place sugar and zest into Thermomix bowl and mill 10 sec/speed 10.
Add vanilla bean paste, cream cheese, lemon oil, eggs and blend 10 sec/speed 8.
Add juice and blend 30 sec/speed 8.
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.
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.
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