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Lemon tart - the austrian version


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4

Ingredients

12 piece(s)

Pastry

  • 80 g unsalted butter, cold, diced
  • 200 g plain flour
  • 25 g granulated sugar
  • 50 g water
  • 1 pinch fine teasalt

Lemon filling

  • 180 g granulated sugar
  • 5-6 lemons, unwaxed, juice squeezed and thin peel of 1/2 lemon
  • 3 eggs, medium/big
  • 4 egg yolks
  • 190 g unsalted butter, diced

Useful Items

  • 300 g baking beans, ceramic of real beans
  • tart tin, 24cm
  • rolling pin
  • cling film
  • Baking paper
  • 6
    55min
    Preparation 30min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
5

Recipe's preparation

    Pastry
  1. Grease the bottom and sides of the tart tin, place a round-cut piece of baking paper onto the bottom.
  2. Place flour, butter, sugar , water and salt in the mixing bowl, mix 10 sec/speed6. Wrap the dough in cling film and chill in the fridge for 15 minutes. Clean mixing bowl and preheat oven to 180°C.
  3. Line Tart Tin with Pastry, sides should be about 2,5cm high. Prick the base of the pastry with a fork. Line with another round piece of paper and fill with baking beans. Blind bake pastry for 25 minutes at 180°. Remove baking beans and bake for another 10-15 minutes at 180°. Set aside to cool down in the tin.
  4. Lemon filling
  5. Place sugar and lemonpeel in mixing bowl and grind for 20 sec./speed 10. Scrape down sides of mixing bowl with spatula.
  6. Ad 180g lemonjuice, eggs, egg yolks and butter. Heat for 7 min./80°C/speed 2,5 and spread onto the prepared, cooled pastry. Set aside to cool at room temperature, them cover with cling film and set to rest in the refrigerator for about 2 hours. Take out of the tin and cut into 12 pieces - enjoy!
10

Accessories you need

11

Tip

in your timing you have to consider, that the pastry has to be ready and cool when the filling is done, as it has to be filled in the pastry still beeing hot.

About the left over egg white: you can always add it to your scrambled eggs next morning, or do some coconut macaroons, there are plenty of thermomix-recipes for those, one for example in the "sweet" book...


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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