{"id":2351,"date":"2012-02-28T10:35:21","date_gmt":"2012-02-28T02:35:21","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=2351"},"modified":"2015-05-20T15:40:50","modified_gmt":"2015-05-20T07:40:50","slug":"lemon-tart-thermomix","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/lemon-tart-thermomix\/","title":{"rendered":"Lemon Tart – Thermomix"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Some time ago I made a strawberry and lemon tart <\/a>in my food processor.\u00a0 Crisp and buttery pastry, tangy smooth filling, it\u00a0was the kind of dessert that both G & I love.\u00a0 Unfortunately it didn’t score too highly on the G\u00a0scale (nor with me really) and the remainder was given away to friends and family which is unheard of when a good dessert hits the table in our house.<\/p>\n

At the time I wrote a comment stating\u00a0“would I make it again: Yes, but there are conditions.<\/strong>\u00a0 Normally with a score like this I wouldn\u2019t bother making it again.\u00a0 However, since baking this I have purchased my Thermomix (Hermie for short)\u00a0and knowing what it can do I am sure I can get a very smooth consistency for the filling by using it to whiz everything up.\u00a0 It is so much easier than making lemon curd filling!”<\/p>\n

So here is the recipe that I came up with for the TM.\u00a0 I was fortunate enough to have my Mum visiting when I made this tart and we spent many hours in the kitchen together making a myriad of tasty treats.\u00a0 She was amazed at what “Hermie” can do!<\/p>\n

lemon tart (recipe by Fiona at Food 4 Thought – with help from Mum)
\nmakes\u00a0two 35cm (14 inch)\u00a0x 10cm (4 inch)\u00a0tart (use a tin with a removable base)<\/span><\/p>\n

Ingredients<\/span>
\npastry<\/em>
\n70g (2\u00bd ozs) raw sugar
\n250g (\u00bd pound) plain (all-purpose) flour
\n\u00bd teaspoon sea salt
\n150g\u00a0(4\u00bcozs\/1\u00bc sticks) butter, diced and chilled
\n1 egg
\n30g (1\u00bd tablespoons) cold water
\nfilling<\/em>
\n1 or 2\u00a0large\u00a0juicy lemons (total 230g fruit)
\n250g (1\u00bc cups) caster (superfine) sugar
\n30g (2 tablespoons) cornflour (cornstarch)
\n3\u00a0eggs
\n120g (\u00bd cup) very soft or melted butter, cooled
\nto finish<\/em>
\n250g\u00a0(\u00bd pound) strawberries
\nicing (confectioners) sugar for dusting<\/p>\n

Preparation
\n<\/span>Pastry:<\/em>\u00a0 Place sugar into TM bowl and mill for 10 seconds on speed 9.\u00a0 Add flour and butter, mix for 10 seconds on speed 6.\u00a0 The mix should resemble fine breadcrumbs.\u00a0 Add egg and water.\u00a0 Set dial to closed lid position.\u00a0 Knead\u00a0for 20 – 30 seconds on interval speed to form a dough.\u00a0 Turn mixture onto plastic wrap, form a disc and chill until firm (about 30 minutes).<\/p>\n

Preheat the oven to 200\u00b0C (400\u00b0F\/Gas 6). \u00a0Roll pastry out on a lightly floured bench and line the tart tin.\u00a0 Refrigerate or freeze until firm.<\/p>\n

Bake the tart blind for 20 minutes, then remove the baking weights and paper.\u00a0 Reduce the heat to 170\u00b0C (325\u00b0F\/Gas 3) and bake for a further 5 minutes.\u00a0 Cool.<\/p>\n

Filling:<\/em>\u00a0 Cut the lemon into quarters, remove the obvious pips.\u00a0 Add these, along with all other ingredients to TM bowl.\u00a0 Mix on speed 5 for 20 –\u00a030\u00a0seconds until mixture is combined and very smooth.<\/p>\n

Pour into the tart case and bake for 25 minutes until the filling\u00a0is just firm and the top is lightly browned.\u00a0 Cool.<\/p>\n

To serve:<\/em>\u00a0\u00a0Dust with icing sugar to serve.<\/p>\n

My tips\/alterations:<\/span> *If the pastry sticks to the blade, simply use Turbo for 2-3 seconds to remove it.\u00a0 *Blind baking is when you line a pre-prepared case with baking paper and fill it with weights or dried beans.\u00a0 The beans support the pastry as it cooks.\u00a0 *If you are short on time when making the pastry you can place it in the freezer which will halve your time.\u00a0 *I used Meyer lemons, which have a thin skin and are slightly sweet when ripe.\u00a0 I using Eureka (thick skin with a thick layer of white pith) you may want to peel the rind away to use in your recipe, then remove and discard the pith as this can be quite bitter.\u00a0 I tried to make the filling using raw sugar but due to the higher caramel content it didn’t set well and became really chewy.\u00a0 The caster sugar produced a lovely textured tart.\u00a0 *Blend the filling until it is smooth as it makes the end result so much better.<\/p>\n

\"\"<\/a><\/p>\n

ease: 8\/10.<\/strong> This was even easier than using the food processer.
\nprep time: 10mins <\/strong>plus chilling and cooling.
\ncooking time: 50mins<\/strong> plus cooling
\ntotal: 1 hour<\/strong> plus chilling and cooling<\/p>\n

taste: 8.5\/10.<\/strong> From the man of the house, a whole\u00a02 points\u00a0more than the original version with none of this one being allowed to leave the house.\u00a0 G couldn’t believe it was even the same recipe.\u00a0\u00a08.5\/10<\/strong>\u00a0 From me too.\u00a0 An extra point from me.\u00a0 This reminds me of a tarte au citron with its delicate tangy flavour and crunchy pastry.<\/p>\n

would I make it again:<\/strong> Yes.<\/strong>\u00a0 I think I need to try it again, just to make sure that my scoring is correct. \ud83d\ude42<\/p>\n","protected":false},"excerpt":{"rendered":"

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Some time ago I made a strawberry and lemon tart in my food processor. Crisp and buttery pastry, tangy smooth filling, it was the kind of dessert that both G & I love. Unfortunately it didn’t score too highly on the G scale (nor with me really) and the remainder […]<\/p>\n","protected":false},"author":2,"featured_media":2562,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[78,81,58,31,72,33,65,27],"tags":[6,4,128,104,141,105,135,100],"_links":{"self":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2351"}],"collection":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=2351"}],"version-history":[{"count":16,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2351\/revisions"}],"predecessor-version":[{"id":3393,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2351\/revisions\/3393"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/2562"}],"wp:attachment":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=2351"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=2351"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=2351"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}