After baking the Thermomix Almond Pastry, I decided to fill it with Raspberry Curd
For Raspberry Curd, you will need,
300g Raspberries. I used frozen and thawed them first.
zest and juice of 1 lemon.
6 egg yolks
110 g butter, cut into cubes
170 g sugar , or perhaps a little less if you prefer. It was quite sweet with 170 g sugar, but tasted very nice. However next time I will try using a little less sugar.
3 teaspoons water.
Place raspberries and water in TM bowl and cook for 2 mins, temperature 60, speed 1, to allow juices to erupt.
Add all remaining ingredients. Juice of 1 lemon usually equates to 2 or 3 tablespoons of lemon juice.
cook for 10 mins, 80 degrees, speed 3. Voila, delicious.
I topped my tart with fresh raspberries. Even those who don’t like raspberries enjoyed it. I think because it was quite sweet, even my children enjoyed it. Having said it is quite sweet, it is not too sweet, the taste of raspberries well and truly comes through.
I found this recipe on the Thermomix community recipe site and it worked really well.
3og white sugar,
30 g almonds. Blanched or raw with skin on. I used raw with skin on
210g plain flour
130 g cold unsalted butter, cut into cubes
1 medium egg yolk.
2 tablespoons of chilled water.
Put sugar and almonds in TM bowl and mill 10 sec speed 10. Scrape down sides.
Add flour,salt and butter. Process for 6 seconds speed 6 until resembles bread crumbs.
Add egg yolk and water. Turn to closed lid position and knead on interval speed for 20 to 30 seconds.
Turn on to lightly floured Thermomat or flat surface, gently knead to a ball and cover in plastic or Thermomat and put in fridge for at least 30 mins.
Turn onto lightly floured Thermomat or surface and gently knead just to soften before rolling flat with rolling pin to fit tart tin. Move dough to allow it to be flattened evenly and frequently lightly dust surface to prevent sticking.
Put into tart tin and press down at side corners to prevent sides of pastry shrinking in oven.
Cover with baking paper and rice or baking weights and bake in a 160 degree fan forced or 180 conventional oven for 10 mins. Remove paper and rice/weights and cook for a further 10 mins or until side are slightly golden brown and base is dry, ie not moist.
Check out my post on Pate Sucree, it has some more pastry baking tips!
I’m busy writing an assignment for my course in counselling and psychotherapy! Of course we have to eat so I have been cooking a few things, I made a delicious savoury tart today with shortcrust pastry. It was filled with fresh ricotta, chives, thinly sliced prosciutto, bocconcini and cherry tomatoes. Served cold. I will get some more posts happening with photos as soon as I have assignment finished. Mind you I have another assignment due shortly after that, so it may be a brief burst of blogging! Bon appetit
Viola, afternoon tea and school lunch boxes sorted for the 24 hours!
Fun with cookie stamps “baked with love”
Cookie stamped custard biscuit “eat me”