Glazed Kiwi & Lime Tart with Pistachio Crust - Thermomix Recipes from Steph

Glazed Kiwi & Lime Tart with Pistachio Crust

Recipe by JulieO from the Thermomix Forum Website

115g finely ground pistachio nuts

8 digestive biscuits – I used Granita

55g caster sugar

1 tblsp lime zest (about 1 lime)

85g unsalted butter, melted and cooled

2 large egg yolks

400g tin condensed milk

120ml fresh lime juice (about 5 limes)

5 kiwis, peeled and sliced into thin rounds (I only used 3)

1 tblsp fresh lime juice, extra *see note in method

1 tblsp water

1 tblsp caster sugar

½ tsp cornflour

Preheat oven 175 C. Grease a 23cm fluted tart tin. (make sure your tin is not any bigger)

Place biscuits into TM bowl. Chop 8 secs/speed 8. Remove from bowl.

Add pistachio nuts to bowl. Chop 5 secs/speed 8 until finely ground.

Add biscuit crumbs, sugar and lime zest to the pistachios in the bowl.

Mix on speed 4 for approx 20 secs, stopping to scrape down sides of bowl half way.

With blades running on speed 4, pour melted butter through opening in the lid until all combined about 20 secs.

Press the crust into the tart tin. Take your time doing this there will be enough for this size tin.

Bake for 10 mins. Clean out bowl.

Transfer tart to a wire rack and cool. You will find that it puffs up a little in the oven, but will settle down as it cools. I did however have to use my fingers to push over some cracks in the sides, when just out of the oven which worked out okay.

Place egg yolks, condensed milk and 120ml of lime juice into TM bowl *(I got 120ml out of 5 limes which was all I had, so I scooped out 1 tblsp to put aside for the glaze).

Mix for 30 secs/speed 4 until well combined.

Pour into the cooled crust (mine was still warm) and even the surface with a spatula. Bake for 15 mins. Clean out bowl . Transfer tart to a wire rack.

Arrange the kiwi slices on top of the filling – slightly overlapping, in concentric circles.

Place the tblsp of lime juice, water, sugar and cornflour into TM bowl.

Heat on 90°C/2 mins/speed 3 until boils and thickens.

Using a pastry brush, brush over the kiwi fruit with the glaze. Refrigerate for at least 1 hour.

Variations:

Glazed strawberry & lime tart with pistachio crust

Prepare the basic recipe, replacing the sliced kiwis with 455g sliced strawberries. Proceed with glazing.

Glazed raspberry & lime tart with pistachio crust

Prepare basic recipe replacing the kiwis with 500g fresh raspberries, proceed with glazing.

Glazed blueberry, kiwi etc

Prepare basic recipe, arranging a handful of fresh blueberries over the kiwi slices, proceed with glazing.

Glazed mango & lime tart etc

Prepare basic recipe, replacing the kiwi slices with 340g sliced mango. Proceed with glazing.

Notes:

This is a recipe from the book 500 Pies & Tarts.

Was so easy to make and tastes lovely. I really liked the pistachio crust which was a change from just the usual biscuit one.

I think you could cut down on the sugar slightly, wasn’t over the top sweet, but I’d still like to reduce a bit next time.

Didn’t take long to make and I cut a slice about 1 1/2 hours after making and it was set. Would be perfect to take to a barbie or for anything really. I do like the sound of some of the variations too, and wondering what lemon juice would be like in place of the lime.

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