From the Thermomix Australia Newsletter
100g Golden syrup
1tsp bicarb soda
100g rolled oats
150g plain flour
50g salted and roasted macadamia nuts
80g dark brown sugar
50g desiccated coconut
Zest 1 lime
Juice 4 limes
100g unsalted butter
Preheat oven to 180ºC.
Place butter and syrup into TM bowl and heat for 2 minutes at 70ºC on speed 2. Place bicarb soda into TM bowl and mix for 5 seconds on speed 3.
Add remaining ingredients and with dial set to closed lid position, mix for 30-35 seconds on Interval speed.
Divide mixture between tartlet tins (this will make approximately 48 mini tartlets or 10 12cm tarts).
Place into freezer for around 10 minutes before baking for approximately 10-15 minutes. Remove from oven and allow to cool. Reduce temperature in oven to 150ºC.
Place zest and sugar into TM bowl and pulverise for 15 seconds on speed 10.
Add remaining ingredients and chop for 3-4 seconds on speed 5.
Insert Butterfly and cook for 8 minutes at 80ºC on speed 3.
Allow to cool in TM bowl. Add cream through hole in lid and whip for up to 1 minute on speed 4, until well incorporated. (Cream will not thicken, but become airy.)
Pour mix into baked shells and return to oven for 10-15 minutes or until almost set in centre.
Cool before unmoulding, top with fruit and dust with icing sugar.
Serve warm or cold.